This is a Mediterranean-style pasta dish that packs in plenty of vegetables. I used Tinkyada rice spaghetti and then throw in some spiralized zoodles (zucchini noodles) to boost the veggie content even more!
While the noodles cook, saute green beans, cherry tomatoes and Kalamata olives in olive oil with a generous squeeze of fresh lemon. Zest the lemon and toss that in too!
Delicious, simple, easy and healthy!
Mediterranean Vegetable Pasta Toss
1 serving of rice spaghetti
1 small zucchini, spiralized
1 c. green beans, ends trimmed and steamed
1/2 c cherry tomatoes, halved
1/4 c. Kalamata olives
zest of 1 lemon
juice of 1/2 a lemon
2 T. olive oil
Bring a pot of water to boil. Place the rice spaghetti in and let boil for 12 min. Add in the zucchini noodles and continue to cook for 3 min more. Drain.
Meanwhile, heat a skillet over medium. Add the olive oil and then the green beans, tomatoes and olives, sauteing. Sprinkle with lemon zest and toss in the lemon juice. Add the drained noodles and toss everything over the heat for 1 min mire.
Serve warm with salt and pepper to taste. Perhaps with some freshly torn basil leaves.
For a great protein boost, top with 4-6 oz cooked salmon or canned mackerel.
The Wisdom Ranch 