With summer in full swing, I naturally find myself craving lighter, fresher meals. Call it biology or a desire to look as good as I can in a bikini, but there is no room for pasta or heavy grains in my summer diet. Luckily, Lily of “clean food dirty city” has crafted a super easy Italian-inspired meal for our readers that is healthy, highlights the fresh ingredients of the season and won’t have you missing the heavy pasta (and calories) from your plate.
Nothing says summer quite like farm fresh tomatoes and corn. Toss it with a big pile of zucchini noodles and you have the perfect, light summer dinner. If you don’t have a spiralizer or julienne peeler, this dish is also delicious with brown rice pasta and thinly shaved raw zucchini.
Summer Zucchini Primavera
- Two-three zucchini, spiralized
- One pint cherry tomatoes, quartered
- ½ cup corn
- One garlic clove, finely minced
- One tbsp olive oil
- Large handful of basil, thinly sliced
- Large pinch red pepper flakes
1. In a large bowl, combine the tomatoes, corn, garlic, olive oil, basil, red pepper flakes, and salt. Cover and set aside for a couple of hours to let the flavors develop.
2. After a couple of hours, taste and adjust seasoning as needed.
3. Spiralize the zucchini or use a julienne peeler to make zucchini noodles.
3. Toss the noodles with the tomato mixture. Serve immediately for a noodle with more bite, or let marinate for another hour or so before serving as this will soften the noodles.