Main Courses


10 ounces pasta of your choice
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, sliced
1 zucchini, sliced into thin half moons
1 cup cherry tomatoes, halved
½ cup frozen peas, thawed
1 cup thinly sliced red onion
1 teaspoon sea salt
3 tablespoons fresh lemon juice
Red pepper flakes
Freshly ground black pepper
1 cup fresh basil leaves, plus more for garnish

Bring a large pot of salted water to a boil. Prepare pasta according to the package instructions, cooking until al dente. Tip: make this dish gluten free by using your favorite gluten free pasta! Drain pasta and toss with a drizzle of olive oil to prevent it from sticking. Heat the oil in a large, deep skillet over medium. Add the garlic, zucchini, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, cooking until the vegetables are tender. Add the pasta, peas, lemon juice, and a pinch of red pepper flakes and stir. Add in the basil. Season to taste, garnish with more basil, and serve. Note: you can substitute your favorite veggies or any you might have on hand, such as asparagus, bell pepper, spinach, summer squash, or mushrooms.