Wednesday, March 13, 2013

Gluten Free & Vegan Zucchini and Tomato Bruschetta Pasta:

Hey all. I know it's been almost a week since I last posted, but I was out of town. School has also been pretty crazy since I got back, but I did have an awesome time in Colorado. I'm sure I'll finally get to posting about it this weekend. My trip was refreshing, and it was so nice to get away. Though I'm frustrated trying to get this paper done, good things are happening for me right now. I hope things are going well for all of you too.

That said, here is a simple and quick recipe for days when you need the nutrients to get you through a rough day, sans the energy and time that's normally required. This can be made in 5 to 10 minutes, depending on your chopping skills. It's fresh and summery, the perfect reminder that warm weather is just around the corner. Drizzle it with a little balsamic vinaigrette for even more flavor. Enjoy.


1 medium to large zucchini, julienned
1 1/2 cups tomato, diced
1/2 cup red onion, thinly sliced
1/4 cup pine nuts
2 tbsp. fresh basil, finely chopped
1 1/2 tbsp. olive oil
1 tsp. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
Dash of dried thyme


Add all ingredients to a large bowl and toss to coat.


  1. Welcome home, and I'm glad things are going so well for you at the moment :)

    This dish looks lovely and I'm impressed at how the ingredients are layered to almost resemble a tartlet!

    1. Thanks Kari. :)

      The funny thing about this picture is that I didn't know how to make the dish look pretty, so I just layered it in a bowl. When I hated how those pictures came out, I decided to flip it over on a plate and see how that worked out. Haha.

  2. I'm so jealous of people who actually like raw zucc as noodles! I just can't get into it.

    1. Try this may just end up loving it! I know what you're saying though. I still need pasta, but I like this when I'm looking for something lighter to eat.

  3. This presentation looks awesome and the ingredients list is yummy!! :)


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