Pasta al Pomodoro e Basilico

Pasta al Pomodoro e Basilico is a fresh and vibrant dish that celebrates the simplicity of ripe tomatoes and fragrant basil. This Paleo version uses zucchini noodles to create a light and healthy meal bursting with flavor.

Ingredients

• Zucchini - 2 medium
• Fresh tomatoes - 400 grams, diced
• Fresh basil leaves - 10 leaves, torn
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Sea salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Spiralize the zucchini using a spiralizer or a vegetable peeler to create zucchini noodles.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced tomatoes to the skillet and season with sea salt, black pepper, and red pepper flakes if using. Cook for 10-12 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
4. In the last 3 minutes of cooking the sauce, add the zucchini noodles to the skillet and toss to combine, allowing them to warm up and soften slightly.
5. Remove the skillet from heat and stir in the torn basil leaves.
6. Serve immediately, garnished with additional basil if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh tomatoes and basil.
• Low in carbs and high in fiber, making it suitable for a Paleo diet.

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