By Kristin Burgess, Club Greenwood RD
The good news is, fresh veggies seem to be the one thing you CAN find at the store right now! Enjoy.
- 7 oz short whole wheat pasta like penne, fusilli or farfalle
- 2 lbs zucchini, chopped in bite-size pieces
- 1 lb grape or cherry tomatoes, cut in halves
- 3 tbsp extra virgin olive oil
- 6 garlic cloves, minced
- 1/3 cup Parmesan cheese, grated
- 1 cup parsley or 1/2 cup basil, finely chopped
- 1 tsp salt
- Ground black pepper, to taste
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm
- While pasta is cooking, preheat a large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
- Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20-minute amazingness!
Registered Dietitian/Personal Trainer
Being a registered dietitian and health and wellness coach, Kristin believes you are what you eat! Eating whole, natural foods can not only increase energy and help you be at an ideal weight, but it can boost your mindfulness in every aspect of your life. After all, we walk around in our body all day…it must be a priority to take care of it! Running and triathlons have taken Kristin everywhere from Boston to Boulder. Kristin believes everyone has an “athlete” in them… after all, exercise makes the heart smile!
BS in Nutrition, Applied Physiology and Exercise Physiology
NASM Certified Personal Trainer, CES