Zucchini Bow Tie Pasta
- COOK
20 Mins - PREP
15 Mins - TOTAL
35 Mins
How to describe this pasta? First, there is the slight tang and zip from the lemon, garlic, fresh basil, pepper and extra virgin olive oil. Then there is the mellow buttery flavor from the vegan butter and zucchini to give it balance. All of this nicely juxtaposed against the nutty flavors of the almond and whole wheat pasta. Only 272 calories in a whole heaping cup full and 5 grams of fat.
| Nutritional Facts |   |
| Servings 5 | Serving Size 1 Heaping Cup |
 | | Calories | 272 |
| Fat | 5g |
| Carbohydrates | 46g |
| Protein | 11 |
| Fiber | g |
| Sugar | 3g |
| Sodium | mg | | |
Ingredients
- 1 Large Zucchini, Grated
- 1/2 Medium White Onion, Grated
- 2 Cloves Garlic, Finely Minced
- Juice Of 1 Lemon
- 1/2 Tablespoon Extra Virgin Olive Oil
- 1 10 oz. Box Whole Wheat Bow Tie Pasta
- 1 Tablespoon Light Vegan Butter
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Sea Salt
- Pepper (to taste)
- 10 Fresh Basil Leaves, finely shredded
- 2 Tablespoons Almond Flour or Ground Blanched Slivered Almonds
Directions
In a sauce pan place grated zucchini, grated onion, garlic, lemon juice and olive oil. Simmer on medium heat, covered, until they become soft.
Cook pasta according to directions on box. After the pasta is drained add the vegan butter to the warm pasta and let it melt.
Toss together pasta, the cooked zucchini, onion powder, salt, pepper, basil and almond. Serve.
