Zucchini and Pasta

For the past month or so, I have been attempting to make a sort-of lifestyle change. I have been trying to exercise for at least a half-hour to forty minutes a day and have been attempting to eat healthier. Don't get me wrong, I still enjoy dessert every now and then, but I have it in smaller portions. I have definitely noticed a difference in how I feel. I have more energy and I don't feel quite so sluggish. So far I have only lost 5 pounds, but I'm going to do my best to keep at it!

I made this, minus the pasta, one night as a side dish for some grilled chicken and it went over really well. Yesterday, I felt like having it again and thought that it would taste good over some whole-wheat pasta. It was quite tasty and it certainly satisfied my pasta craving!

Olive Oil

3/4 Cups Onion, chopped

1 Medium-Large Garlic Clove, chopped

1 1/2 Cups of Zucchini, Sliced Thin

1 1/2 Cups Crushed Tomatoes

1 1/2 Teaspoons Italian Seasoning

1 Teaspoon Dried Basil (You can use fresh, but I only had dry on hand)

2 Tablespoons of Parmesan Cheese

Salt

Pepper

1. Start by drizzling some olive oil in a skillet. When the oil is hot add your chopped onions. Let them cook for a bit, until they are slightly caramelized. Add the garlic and let that cook until both the onions and garlic are browned. Add a bit of salt to help them caramelize faster. 

2. Add your sliced zucchini. Since they are sliced fairly thin, they will not take as long to cook. Cook these until the zucchini are soft. Season with salt and pepper to taste. 

3. While the veggies are cooking, in a separate bowl, add your 2 cups of crushed tomatoes. I used canned tomatoes. Add your italian seasoning and basil. Salt and pepper to taste. Stir everything together. 

4. Add your crushed tomato-sauce mixture to your veggies. Sauté for a few minutes to continue to soften the zucchini and to mix the sauce and veggies. 

5. Sprinkle your cheese overtop and stir. This should thicken the sauce slightly. Let everything continue to simmer on low while you prepare the pasta. Boil about 2 cups of whole wheat or whole grain pasta according to package directions. I cooked mine until it was al dente because I wanted to add the pasta to the pan.

6. Add your pasta to your zucchini-mixture. Continue to cook until the pasta is cooked through and the veggies are soft.

7. Sprinkle a little more parmesan cheese overtop, serve, and enjoy! 

What's your favorite healthy recipe?