Farfalle and Zucchini
serves 4
Farfalle and Zucchni
The wonderful thing about pasta is it cooks so quickly and needs just a few ingredients to make a flavorful dish. This recipe is a fabulous way to use up all of your fresh garden zucchini.
Ingredients:
8 ounces farfalle pasta
1 tablespoon olive oil (divided)
1 pound zucchini sliced about 1/4 inch thick
4 ounces diced plant based mozzarella cheese
2 ounces firm tofu, drained and crumbled
1-1/2 teaspoons lemon juice
8 ounces farfalle pasta
1 tablespoon olive oil (divided)
1 pound zucchini sliced about 1/4 inch thick
4 ounces diced plant based mozzarella cheese
2 ounces firm tofu, drained and crumbled
1-1/2 teaspoons lemon juice
Directions:
- Bring water to a boil and cook the pasta according to package directions.
- While pasta is cooking heat a 1/2 tablespoon olive oil in a medium skillet.
- When oil is hot, saute the sliced zucchini rounds until just tender and still bright green.
- Remove the zucchini with a slotted spoon, drain on paper towels.
- Drain the pasta when done (it should be al dente) and put back into empty pot over medium heat.
- Add the mozzarella and crumbled tofu to the pasta stirring until they melt.
- Add the zucchini, lemon juice and the remaining 1/2 tablespoon of olive oil. Stir well, serve warm.
Calories 285, Fat 5.2g, Cholesterol 0mg, Sodium 89mg
Carbohydrates 35.1g, Fiber 1.4g, Sugars 2.9g, Protein 9g
Carbohydrates 35.1g, Fiber 1.4g, Sugars 2.9g, Protein 9g
