Bruschetta & Zucchini Pasta
Zucchini noodles and regular noodles combine for a lightened up Italian dinner.
- 1 lb (500 g) chicken tenders (optional)
- ½ tbsp. (7mL) olive oil (optional)
- 1 tbsp (15mL) Italian seasoning or other preferred seasoning (optional)
- ½ lb (250 g) uncooked spaghetti
- 1 medium zucchini, ends trimmed
- 2 cups (300 mL) chicken or vegetable broth
- 2 plum tomatoes
- ¾ oz. (20 g) fresh basil leaves (about 2/3 cup/150mL loosely packed)
- 2 garlic cloves
- 3 tbsp. (45mL) olive oil
- ½ oz (15 g) Parmesan cheese
Optional for Ultimate Kit: To grill 1 lb (450 g) chicken tenders, preheat the Executive Nonstick Grill Pan, and Grill Press over medium heat for 3-5 minutes. In medium Glass Mixing Bowl, toss chicken with oil and season as desired. Grill, covered with the Press, for 3-4 minutes per side or until internal temperature reaches 165°F (74°C). Chop cooled chicken in the large Glass Mixing Bowl using the Salad Choppers.
Break the spaghetti noodles in half and place in the Rockcrok® Everyday Pan. Add the broth, cover and microwave for 5 minutes.
Grate the zucchini into long strips using the Veggie Strip Maker, rotating the zucchini as you grate to avoid the seeds, then set aside.
Coarsely cut the basil with a knife. Press the garlic with the Garlic Press, and add it to the processor bowl.
Add the oil and process until all of the ingredients are combined.
Remove the pan from the microwave, stir in the zucchini noodles, and return to the microwave. Cook for an additional 5-6 minutes, or until pasta is tender.
Add the tomato mixture and toss well.
Use the Microplane® Adjustable Coarse Grater to grate Parmesan cheese over the pasta.
- 6-8 servings
Nutrients per serving:
Calories 270, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 37 g, Sugars 3 g, Fiber 2 g Protein 8 g
To turn this recipe gluten-free, substitute the pasta and broth with gluten-free alternatives