As much I find Fall beautiful, I see photos of these summer meals and I don’t want summer to end. This is another very simple, light, and affordable pasta dish. And it actually tastes better the next day as leftovers after it’s had adequate time to chill in the refrigerator. It’s the perfect pasta salad to enjoy at the park for dinner or lunch while the weather’s still nice. This only cost us about $6 for 5 servings, with all fresh vegetables bought at our local farmer’s market. Healthy budget meals are possible!
Ingredients (4-6 servings):
- 1 pkg noodles
- 1 bunch fresh basil
- 1 medium zucchini
- 1 – 2 tomato
- 1 onion
- olive oil
- red wine vinegar
- black pepper
- garlic powder
- red pepper flakes
- nutritional yeast (optional)
Method:
- Cook noodles al dente, set aside.
- Cook chopped onions on medium heat until sweet. Add zucchini to the pan and cook for about 2 to 3 minutes. Set aside.
- Cut tomato, rip basil into pieces.
- Toss noodles and everything else together. Add olive oil, red wine vinegar, and spices to taste. Top with more black pepper.
- That’s it! Enjoy!
Oh yes, I will