Meatless Monday: Zucchini and Tomato Pasta


Keeping with the Meatless Monday tradition, here is another recipe for you to choose from.  A quick, easy, and satisfying pasta with fresh leek, tomato, zucchini, and of course, garlic.




1/2 Pound (250g) pasta, any short noodle will do…Penne, Macaroni, Ziti, etc.
Olive oil, approx. 4 TBSP or enough to just coat your skillet
4 Cloves garlic, minced
2 Pinches of salt
2 Leeks, thinly sliced
1 TBPS Red Chili Flakes*
2 Tomatoes, diced
1 Medium zucchini, diced
Salt and Pepper, to taste
Parmesan cheese, option and to taste, depending on your dietary preferences
Add water to cook noodles to heat to bring to boil.
While waiting on water, dice garlic, leeks, tomatoes, and zucchini.
When water is about to boil, heat olive oil, garlic, salt, leeks and red chili flakes.
Allow to simmer.  Add pasta to boiling water.
Once pasta is added to boiling water, add the tomatoes and zucchini to the oil mixture.
When noodles are done, drain and return to pot over low heat.
Pour oil and veggie mixture over noodles, heat for 1-2 minutes.
Serve immediately with salt and fresh ground pepper, adding Parmesan cheese if desired.

*If your region of the world does not offer dried red chili flakes, here are a few replacements:
Asia – Add a dried spicy pepper to the oil while cooking all of the veggies.  Remove before pouring the oil/veggie mixture over pasta.  While sauteing, it will flavor the oil and leave a hint of spice.
South America/America – Use a hot pepper of your preference, jalapeno for less hot, serrano for more heat.  It won’t taste as “Italian” as the red chili flakes would, but if you want a small kick to your dish, dice it up and add at the same stage you would have done for the chili flakes.
West Africa – dice up a piemont of any color, and add when sauteing the leeks and garlic.

Enjoy your Meatless Monday dinner, you deserve it after making through another Monday!


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