Happy Meatless Monday! It's been over a week that I've made an actual meal. First, I was on vacation in Miami (make sure to check out my instagram), then I flew back to find out water pouring from the ceiling of my kitchen and dining room. Not fun. I've had 2 huge fans and a dehumidifier machine making noise nonstop in my condo for days. Well, this snowy weekend, I decided enough was enough and it was time to get back into cooking and blogging!
I finally decided to make spiralized zucchini and mix them with whole wheat angel hair pasta and a few other bright ingredients for a healthy and satisfying meal.
Vegetarian Zucchini & Whole Wheat Angel Hair Pasta With Chickpeas & Fresh Mozzarella
Makes 3-4 portions
1" bundle of whole wheat Angel hair pasta
2 large zucchini, spiralized
2 garlic cloves, sliced
red pepper flakes to taste
1 cup chickpeas
1 cup cubed fresh mozzarella
1 large tomato, cubed
1 Meyer lemon
2 tablespoons chopped parsley
These are the little things that remain after I use my KitchenAid spiralizer ;) They crack me up.
1. Start by boiling salted water for the pasta. Cook the pasta for about 8 minutes.
2. Meanwhile, drizzle olive oil into a large skillet and add spiralized zucchini and sliced garlic. Season with salt and red pepper flakes and saute for about 5-7 minutes.
3. Add drained pasta, chickpeas, mozzarella cubes and tomato. Heat through. At this point mozzarella will start to melt slightly.
4. Remove the skillet from the heat and add zest of the entire Meyer lemon and half of the juice. Sprinkle in parsley and taste to make sure there's enough salt and heat from the red pepper flakes.
5. Serve immediately.
I'm about to heat up a bowl of these leftovers for lunch.