Cappellini, Cherry Tomatoes and Zucchini
Pasta and salad that's not a pasta salad ;)
A light summer meal of fresh seasonal veggies with a quick sauce, tossed with cappellini on a bed of Romaine lettuce topped with some basil -- a big bowlful of win!
The sauce started with shallots & garlic sauteed in olive oil with some salt, pepper, fresh thyme & parsley. then the tomatoes and zucchini were added in and cooked for a few minutes. Next, a 1/2 cup of white wine was added and reduced down by half. Finally, 1 tbs. of earth balance was added and melted along with 2-3 tbs. of nutritional yeast. Stir to combine, check for seasoning and add in the cooked cappellini, toss to coat and place on a bed of chopped romaine lettuce and top with some chopped basil. Serve hot.