Tomato & Zucchini Pasta
Ingredients
- 8 oz. Uncooked Chickpea Pasta or Regular Pasta cooked
- 1 tbsp. Olive Oil
- 2 small/medium Zucchini sliced thick then quartered
- 2 cups Cherry Tomatoes
- 1 cup Vegetable Broth or Chicken Broth
- 1 tsp. Garlic Powder
- 1 tsp. Black Pepper
- ½ tsp. Salt
- ½ tsp. Dried Basil
- ½ tsp. Dried Parsley
- ½ tsp. Cayenne Pepper optional
- ⅓ cup Crumbled Low Fat Feta Cheese
- ⅓ cup Grated Parmesan Cheese
- Pinch Red Pepper Flakes
Instructions
- Heat olive oil in a deep skillet over medium high heat. Sauté quarter chunks of zucchini for about 5 minutes until they start to soften and turn golden, set aside on a plate.
- In the same skillet, add the two cups of cherry tomatoes, broth, garlic powder, salt, black pepper, cayenne pepper, basil and parsley. Bring to a boil, then reduce to simmer and cover. Simmer for about 10 minutes or until tomatoes are bursting and start to create a thick sauce.
- Move tomato mixture to one side of pan, add the cooked zucchini to the pan, cooked pasta, feta cheese and Parmesan cheese. Stir to combine and bring everything to a warm temperature. You can add a little more broth if needed. Garnish with red pepper flakes.