Friday, February 19, 2010

Ginger Pasta with Zucchini

Adapted from The Kind Diet Cookbook

It doesn't have to cost a ton of money to feed your family healthfully! Recipes like this one are very nutritious, have a minimal ingredient list, and you can truly feel good about feeding it to your family and kids. It has simple, light, and clean flavors, which I love. It's totally nutritious, not costly, and it makes great leftovers.

Ginger Pasta with Zucchini
What you need:
1 regular sized box of Whole Wheat or Brown Rice pasta
1/2 block of extra firm tofu, drained and cut into bite sized cubes
2 Tbsp extra virgin olive oil
1 onion, chopped
2 zucchini, halved lengthwise and thinly sliced
soy sauce or tamari to taste
4 tsp ginger juice (zest a 4 inch piece of ginger and squeeze between fingers to get juice)

To Make:
Bring a large pot of salted water to a boil, and cook the pasta according to package directions, until al dente. Drain and set aside.
Cut tofu into small bite sized pieces or gently mash with a fork in a bowl and set aside.
Heat the olive oil in a skillet and cook the onion with a few good pinches of salt and saute until the onion is translucent, about 3 or 4 minutes. Add the zucchini, with a few tbsp. of water added to the pan to help the onion and zucchini not stick. Saute zucchini 2-3 minutes until softened. Add the tofu and the soy sauce to the pan, and cook for about 2 more minutes. Then stir in the ginger juice and pasta noodles. Toss the pasta over medium high heat until the noodles are heated through and all of the liquid is absorbed.
We all drizzled a little extra soy sauce over each individual serving to taste.


  1. Why is there just one comment???
    We had this meal today for lunch and loved it a lot!!! I also added some sesame oil and garlic. So delicious, so easy to make and so good for you. It means we'll be eating this a lot. :) Thanks, Morgan!

  2. Try this one today!