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.

Ingredients:

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

Instructions:

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