Gluten Free Pasta with Sautéed Zucchini, Cherry Tomatoes, and Fresh Basil

Have you ever had the privilege of having a fridge full of amazing veggies and not wanted to do anything with them? I love to cook. It is an expression of love for me. I love to put together flavors that surprise and delight me. But sometimes the last thing I want to do is try to put a meal together.

So what do I do when I feel that way? Order take out? Nope. I cook. I keep it super simple. I cook because I know how important it is to truly nourish my body. I know that there is an energy to food and how you cook the food either enhances or destroys the energy. I cook because it is a form of self care. Knowing why I want to cook for myself and my family helps to keep me inspired. What is your why?

This was a super simple and delicious gluten free pasta with sautéed zucchini, cherry tomatoes, and fresh basil.  Here is what you will need:

2 small zucchini, cut into thick rounds and quartered

4 cloves of garlic minced

1 cup fresh cherry tomatoes halved

sea salt and fresh ground pepper

1 tsp margarine (I used Earth Balance)

10 oz gluten free pasta cooked al dente

1 small bunch basil

Olive oil

Bring a medium sized pot of water to a boil. Add pasta and a pinch of salt. Cook until al dente and set aside.

While pasta is cooking, melt margarine in a skillet. Add zucchini and sauté until just tender about 3-4 mintues. Add cherry tomatoes and sauté for another minute or two . Add garlic and salt and pepper and cook for another minute or until fragrant. Pour cooked pasta into the skillet and add a splash of olive oil and more salt and pepper to taste. Add basil leaves (I put about 10-12 per bowl). Serve immediately and enjoy!