When I was younger, pasta was always my favorite dish. I can remember asking my mom for pasta and she would cook a basic spaghetti noodle + garlic + olive oil + Parmesan combo that was and still is killer in it’s simplicity and deliciousness. SO, the craze of the zucchini noodle was not lost on me!
I bought a handheld spiralizer this summer and have loved making healthy, fresh and easy weeknight dinners, and this recipe is a vegetarian keeper. I’m so grateful Christian loves garlic and tomatoes as much as I do (being part Lebanese, we didn’t take garlic lightly), because I find a way to put the two in almost all of our dinners. Love it, can’t live without it.
If you’re not a zucchini lover, I also made this vegetarian pasta Sunday night with linguine and It. Was. Phenom. Seriously so good both hot and cold. And don’t forget there are still a few more days to enter to win one of two Rebecca Minkoff bags here AND the hair tools giveaway here! XO –