Zucchini Pasta with Sun-Dried Tomatoes

 

And there comes the day when you weigh yourself after baking several cakes and using parmesan and sour cream in almost everything you cook… Not a pretty sight!

Starting from today I will post more ¨healthy¨dishes, which means for me less meat, any kind of cheese (my love), butter, sour cream… you get the drill.

 

That doesn’t mean that I will stop making dishes like before, it means I will try to combine them with more dishes like the one I’ll show you today.DSC_0557aa

 

My first meal as a vegetarian wannabe…

It’s really easy to make and you can also add some pine nuts or pecans or even pistachio to make it even tastier (will also keep you satisfied longer).

 

You need:

 

1 zucchini

2 garlic cloves

1/4 cup sun-dried tomatoes

1 tbs capers

pink salt & black pepper

oregano

1- 2 tbs olive oil

 

Peel the zucchini in thin slices using a potato peeler.

Heat a frying pan, add the olive oil and the zucchini.

Cook it for 3 minutes and add the garlic crushed.

Salt and pepper the zucchini and let it cook for another 4-5 minutes.

Add the dried tomatoes and the capers (I also added some of the tomato oil for extra flavor).

Sprinkle some dried oregano and let it cook for another 2 minutes.

 

ENJOY while it’s warm!

P.S. You can add parmesan for extra flavor!

 

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