3-4 small zucchini, sliced into ¼-inch thick
2 cloves garlic, thinly sliced
12 fresh basil leaves, torn in halves
1 can (15 oz) canned tomatoes with liquid, roughly chopped
⅓ cup extra-virgin olive oil
2 tablespoons salt-packed capers, rinsed and drained
¼ cup small black pitted olives
Juice from ½ lemon
Freshly ground black pepper to taste
1 box (1 pound) whole wheat penne
2 tablespoons red chili pepper ﬂakes
- Combine the zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, and salt in a large bowl. Let sit for 30 minutes.
- Bring a large pot of water to a boil. Cook the penne according to the package instructions.
- Drain the pasta, add to vegetables, and toss gently, adding the chili ﬂakes, additional basil (if desired) and black pepper.
Recipe and photo courtesy of Barilla
Carb: 50 g