Lunch – Zucchini “Pasta” (serves 4)

Servings: 2 cat. 1 veg., 1 ½ oil, ½ nut/seed

143 calories, 6g carbohydrates, 3g protein, 13g fat per serving

• 2 cups cherry tomatoes, sliced in half
• > 2 Tbsp olive oil, plus more for drizzling
• 1 clove garlic, thinly sliced or crushed
• > ¼ cup pine nuts or chopped walnuts
• 3 Tbsp torn fresh basil, plus extra for garnish
• > Sea salt to taste
• 1 medium zucchini, grated or thinly sliced strips

To cut zucchini, use a food processor with a grating blade if possible; or use a hand grater or mandolin. In a serving bowl, combine tomatoes, garlic, walnuts, basil, and oil. Add salt and let stand 20 minutes. Toss with zucchini and garnish with basil.