Sometimes you want a nice hearty meal that fills you up, is super tasty, and is healthy at the same time. I have to admit, when you cut out a lot of fat and meat, that can be quite difficult. But don’t you fret, I’ve made it easy with my zucchini pasta with slow roasted cherry tomatoes and cream.
We start by roasting cherry tomatoes on low heat until they’re super sweet. Then, we use a neat little contraption to turn zucchini into pasta. The sauce, it’s simple – we sauté onion and lots of garlic in olive oil – and then add a bit of wine, veggie stock, and greek yogurt. In the end, all the ingredients get tossed together and served with a sprinkle of black pepper. And of course, everything we do has to be simple, delicious, easy, and just good food.
Here’s the recipe:
Zucchini Pasta with Slow Roasted Tomatoes
This recipe makes 3 hearty servings.
This recipe contains 249 calories per serving!
4 large green zucchini
1 pint of cherry or grape tomatoes, cut in half
2 tablespoons of olive oil, divided
1/2 cup of chopped onion
1 tablespoon of minced garlic
1 teaspoon of salt, divided by 1/2 teaspoon
1 teaspoon of pepper, divided by 1/2 teaspoon
1 teaspoon of sugar
1/2 teaspoon of dried non-salted Italian seasoning
1/2 cup of good white wine
1/2 cup of vegetable stock
2 tablespoons of greek yogurt
1 tablespoon of Parmesan cheese, for garnishing
Instructions:
Note: You’ll need a neat little contraption that turns things like zucchini into “pasta.” I’d say Google it, because until I enter a marketing contract and receive a check, I’ll never mention the name. I hope you understand.
1. Preheat the oven to 300 degrees. Then cut the cherry tomatoes in half. Toss the tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and sugar. Roast the tomatoes in the oven for about 45 minutes. They will turn super sweet. Remove them from the oven and set them aside.
2. In a skillet, heat the remaining tablespoon of olive oil and sauce the onion and garlic together until they’re fragrant and just about translucent. Then add in the non-salted Italian seasoning, white wine, and vegetable stock. Cook the ingredients together for about 2 minutes to the flavors have a chance to get to know each other.
3. Then, stir in the greek yogurt and toss in the zucchini. Allow the zucchini to cook for about 3-4 minutes in the sauce so it absorbs the flavor. Taste the sauce, and if needed, add salt and pepper to taste. Plate the dish and garnish with fresh black pepper and Parmesan cheese.
