Knoblauch-Zucchini-Tomaten-Pasta

Name: Knoblauch-Zucchini-Tomaten-Pasta
Cuisine: Italienisch
Ingredients: blank; 4 cups (220g) brown rice pasta, cooked; 2 medium zucchini, spiralized; 1 tbsp. olive oil; 1 cup (150g) cherry tomatoes, halved; 2 cloves garlic, crushed; 1 tsp. smoked paprika; chilli flakes, to taste; 2 tsp. parsley dried; 4 tbsp. vegan parmesan, grated (optional)

By: Agi Kaja

Garlic Zucchini & Tomato Pasta | Wholefood Earth®

Ingredients

4 cups (220g) brown rice pasta, cooked
2 medium zucchini, spiralized
1 tbsp. olive oil
1 cup (150g) cherry tomatoes, halved
2 cloves garlic, crushed
1 tsp. smoked paprika
chilli flakes, to taste
2 tsp. parsley dried
4 tbsp. vegan parmesan, grated (optional)

Directions

Cook the pasta according to instructions on the packaging.
Heat olive oil over medium heat in a pan and sauté the zucchini and cherry tomatoes for 2-3 minutes. Season with salt and pepper, add in the crushed garlic and cook for another 2 minutes.
Add in the cooked pasta and mix well—season with smoked paprika and chilli flakes.
Divide between bowls and top with vegan parmesan cheese and dried parsley.

Nutrition

Fat7 gramsCarbs48 gramsProtein8 grams,

Agi Kaja

Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.

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Knoblauch-Zucchini-Tomaten-Pasta