Community Cookbook
Basil Olive Zucchini Pasta
LPHJ Kitchen
Zucchini is our go-to gluten and grain free pasta alternative. It makes meals like this quick to prepare and healthy! The basil and olives really round out the flavors in this Italian dish.
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Ingredients:
3 zucchinis, spiralized
3 carrots, peeled and spiralized
1 cup cooked chicken, chopped or shredded (omit for meatless option)
2 Tbsp olive oil
1/4 cup olives, chopped (or use an olive tapenade if desired)
1/4 cup fresh basil, finely chopped
1/2 cup cherry tomatoes, quartered
1 tsp garlic, minced
1 tsp sea salt
1/2 tsp black pepper -
Instructions:
In a large skillet, heat olive oil. Add in zucchini, carrots and chicken. Cook for about 10 minutes or until vegetables are slight soft. Add in olives, basil, tomatoes, garlic, salt and pepper. Cook for an additional 5-10 minutes or until heated through and soft. - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 4
- Cuisine: European - Italian
- Cooking method: Stir fry
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol, no grains
- Just right for...: Great for kids, Elegant evenings, Comfort food, Quick & easy, Light fare, One-pot meal, Spring favorites, Summer favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 15-30 minutes
- Specialty Diets: Paleo
Published in
Main Courses
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