Good day, friends! Remember when I promised you (way back in January) that I'd start a "15 minute meals" series? Well, I'm fulfilling that promise and am hoping this is a start to more consistency on that front. Anyway, how was your day? Are you partying for St. Patrick's Day or are you over it? Did you make corned beef and cabbage? I did not, I made Italian food. Whoopsie daisies. Oh, and I ate an entire 12oz container of raspberries throughout the day. If you're wondering what that looks like, it's the package that's at least twice the size of the normal one. Is that normal? Likely not, but at least I am chock full of antioxidants today.
Moving on! I am L O V I N G my spiralizer. This thing is no joke. I just made my go-to pasta dish out of zucchini*. For real. And, it took LESS than 15 minutes.
*You can totally use regular pasta, gluten free pasta, whole wheat pasta, egg noodle pasta, sweet potato pasta, any-kinda-pasta! And, it will still take less than 15 mins. Cool, right?
Here's what you'll need (serves 1, so do as needed):
- 1 - 1.5 zucchini, spiralized
- 3/4 cu cherry or grape tomatoes, halved
- 2 tbs evoo
- 1 organic egg
- 7 or so leaves of basil
- 1 - 1.5 garlic cloves, chopped
- 1 tsp capers
- 1/2 lemon, juiced
- 1.5 tbs of Parmesan
- Salt/Crushed Red Pepper to taste
CHOP: Tomatoes, garlic, basil.
SAUTE: Tomatoes, basil, garlic, evoo.
FRY an egg. In evoo.
SPIRALIZE all dat zucchini.
SAUTE all that together, capers and lemon, too. Oh, and the crushed red pepper and salt, as needed.
PLATE that ish. TOP that ish with Parmesan.
SERVE that ish. 15 minutes, people. Health in a bowl in 15 minutes. Holla!
Have a great Wednesday! xo