Zucchini Pasta with Marinated Tomatoes
Servings: 4 servings
It's stupid hot out and you want something light and airy, yet healthy for dinner. This Paleo and gluten-free zucchini pasta is perfect for a summer dinner. Zoodles for the win!
- 6 cloves Garlic (sliced thinly)
- 1/2 cup Olive Oil
- 2 lb Tomatoes (sliced into small wedges)
- 1/4 cup Capers
- 1/2 cup Fresh Basil (chopped or torn)
- Zest of 1 Lemon
- 1/4 tsp Crushed Red Pepper Flakes
- 4 medium Zucchini
- 1 lb Sweet Italian Sausages (not bulk - the big hot dog-like links)
- Sea Salt to taste
- Pepper to taste
Put the garlic and olive oil in a small sauce pan and cook over low heat for 10 minutes. Let cool.
Combine tomatoes, capers, basil, red pepper flakes, and lemon zest in a bowl. Pour the garlic mixture over the tomato mixture. Cover and leave at room temperature for 20 minutes.
Meanwhile, slice the Italian Sausage links into 1/4 inch slices.
Heat a large pan over medium heat and cook the Italian Sausage slices until done.
While the sausages are cooking, using a spiral slicer or julienne peeler, create zucchini noodles. You can alternatively use a vegetable peeler to make thin slices.
Add the zucchini noodles to the pan with the sausages, stirring often, to heat them. (If at this point the zucchini noodles release any excess water, just pour it out of the pan.)
Remove the pan from the heat and add the tomato mixture. Stir to combine and season with salt and pepper. Serve.
You can use chicken breasts or thighs instead of the Italian Sausage links if you prefer. Just cut them into bite sized chunks, generously sprinkle with salt and pepper, and cook in the pan until no longer pink.
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