Garlic Parmesan Zucchini Pasta

We are having the most incredibly beautiful weather here in Minnesota. The nights are falling to the mid 50’s and daytime in the mid 70’s.

This makes for perfect weather for a morning run. I hit the road for a 3.37 mile run (according to MapMyRun) and the temperature was 56°.

I jammed out to my Jack Johnson radio station on Pandora and ran at a leisurely pace. I find that my running pace often matches my music tempo. I was in the mood for a slower run, so I thought this music selection would be perfect and I was right, it was. My average pace was 9:37 minutes per mile. I think I’ve finally concluded that I’m not a fast runner, and I’m not sure if I ever will be a fast runner and I am okay with that.

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I am starting to enjoy running again and am very happy to be able to say that.

My day’s eats went undocumented except for dinner.

Dinner

Zucchini pasta.

 

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Garlic Parmesan Zucchini Pasta

Ingredients

  • 1 large zucchini, peeled
  • 1 Tbsp. olive oil
  • 1/2 cup mushrooms, chopped
  • 1/4 cup onion, diced
  • 1 large garlic clove, minced
  • salt and pepper
  • 1/4 cup green olives, diced
  • 6 grape tomatoes, quartered
  • parmesan cheese
  • 1 tsp. fresh basil, chopped

Directions

  1. Place zucchini pasta in strainer in sink, sprinkle with salt, and let sit for 10-15 minutes. Drain and pat dry.
  2. In a large pan, sauté mushrooms, onion, and garlic in olive oil for 4 minutes.
  3. Add zucchini, salt and pepper, green olives, and tomatoes until heated through.
  4. Plate up pasta and top with parmesan and basil. Enjoy!

This was such an easy, fresh, and inexpensive meal. Both Dana and I really liked it! 

Dessert

Strawberry banana soft serve!

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A friend of mine asked for the recipe for this dessert and although I don’t have any exact measurements, I will do my best to help you out!

Strawberry Banana Soft Serve

Ingredients

  • 2 frozen bananas
  • 1/2 cup frozen strawberries
  • a splash of almond milk (maybe 2 tablespoons)

Directions

  1. Place ingredients in blender and patiently blend until smooth. You will need to periodically stop the blender and push the frozen fruit around to get things moving. Once a soft serve consistency is reached, it’s ready to eat!

Happy Saturday to everyone. Catch up with ya’ll soon.

2 thoughts on “Garlic Parmesan Zucchini Pasta

  1. Pingback: Summer Recipe Round-Up « Beautifully Nutty

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