Interested in carb free pasta? Simple, just use zucchini! This is one of my favorite dishes because it is quick and fresh, it is also filling.
(Wash 5-6 zucchini’s which will make enough for about 4 people)
(Start peeling all of the zucchini with a mandolin or a basic vegetable peeler)
(You’ll fill a bowl pretty quickly)
(Add 2 teaspoons of olive oil or flavored olive oil to a large pot over low-medium heat)
(Add the zucchini to the pot)
(Mix up the zucchini- it will cook down fairly quickly)
(Add pesto to the mixture and cook for a few minutes longer until all warmed)
(If you want to add something extra, you can add in cooked chicken or in this case we used Trader Joe’s mushroom ravioli’s)
(Voila, you have a delicious dish)
All in all, this takes about 15 minutes to cook making it a great meal after a long day at work!
The best part about cooking in the Spring and Summer months is all of the fresh vegetables that we have available at our local farmers markets. I love making breakfast sandwiches and have experimented with all kinds of basic ingredients in order to find that perfect mix of sweet and savory. This recipe was created out of one of those experiments and I must say it is as delicious as it is simple to make!
(Thickly slice a loaf of your favorite Rustic bread)
(Mix a spoonful of goat cheese with a spoonful of ricotta cheese- this makes the goat cheese much easier to spread)
(Heat your oven to 400 degrees. Toss mushrooms and red pepper slices with olive oil and sea salt. Cook for approximately 10 minutes)
(Toast the bread slices and spread the cheese mixture on each slice)
(Top with roasted vegetables, a drizzle of honey and a sprig of basil)
This is quite simply the easiest meal to make and serves well as a breakfast, lunch, or dinner!
Posted in Recipe, Uncategorized
- Tagged blog, easy meal, goat cheese, IFL, portobello mushroom, quick meal, red bell peppers, ricotta cheese, toast, vegetarian recipe