Happy Friday Friends!
Phil and I are excited for our special guests this weekend…Joe & Ashley April are in town! We have the pleasure of sharing Joe’s 31st birthday with them, showing the ‘other Aprils’ around San Francisco. I love when anyone comes to visit because its an excuse for us to explore and check out this incredible city. We have a few reservations so I’m not sure how much cooking I’ll be doing but if you’re cooking this weekend & want to keep it light, try today’s Foodie Friday pick, zucchini ribbon pasta & veggies w/basil & parmesan.
Zucchini Ribbon Pasta & Veggies
- 1/2 sm. carton of cherry tomatoes
- 1/2 bunch of asparagus – trimmed
- 1/2 pint mushrooms – sliced
- 1 sm. yellow onion
- 2 cloves garlic
- 3 medium zucchini – sliced into thin ribbons
- 1-2 tbsp parmesan cheese – grated
- basil for garnish
- Salt, Pepper, Red Pepper Flakes
Preheat Oven 425. Dice onion & mince garlic. Prep cherry tomatoes, trimmed asparagus, and mushrooms to roast in the oven by tossing in a tablespoon of EVOO, salt & pepper. Spread veggies out on roasting pan and pop into the oven for about 10-15 minutes or until the cherry tomatoes blister, the asparagus starts to brown, & the the mushrooms edges darken. While they cook, place a large sauté pan on medium heat w/EVOO & add red pepper flakes. Once oil is hot add the onions & garlic – cook until translucent & season with salt & pepper. Add zucchini to the pan and toss in with the onions, garlic, pepper flakes, & oil in the pan. Allow the zucchini to cook for a few minutes but not until translucent…toss with roasted veggies, finish with grated cheese, basil and a drizzle of truffle oil or EVOO.
I’m not going to lie and say it tastes like pasta because it doesn’t, hahaha, but it does taste delicious and is a fabulous way to get a lot of extra nutrients & hydration in your diet. You can get creative and change up the veggies, herbs, add lemon, etc.. and still have a wonderfully nutritious meal.
’til next time, keep smiling! 🙂