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Hi Reader, Got zucchini? This simple pasta is the perfect way to use it. With just a few ingredients, you can have a fresh, flavorful dinner on the table in about 20 minutes. Thinly sliced zucchini is sauteed until tender, then tossed with spaghetti and a splash of pasta water for a silky finish. It’s light, satisfying, and naturally vegan. And it's super versatile. Several readers have shared how they made this recipe their own in the comments.
Love and Veggies, Amy |
Fresh, flavorful vegan recipes with California roots, Mediterranean sunshine, and simple ingredients every kind of eater can enjoy. Subscribe for seasonal favorites, easy meal ideas, and new recipes in your inbox.
Hi Reader, I absolutely love cherry tomatoes. And while I use them in A LOT of recipes, one of my favorites is a simple, no-cook cherry tomato salsa. But it's not just for eating with tortilla chips and tacos. I love it on tofu scramble, roasted potatoes, rice pilaf, salad, and more. Get the recipe for Fresh Cherry Tomato Salsa Love and Veggies, Amy
Hi Reader, If you enjoy the fresh flavors of lemon and mint, today's recipe is for you. Lemon cucumber orzo salad is a light and refreshing pasta salad that's really easy to make. I think it tastes best as soon as it's prepared, which is nice because it means there's no waiting time before you can enjoy it. Get the recipe for Lemon Cucumber Orzo Salad Love and Veggies, Amy
Hi Reader, Quick reminder that the free series Immune for Life starts tonight, bringing together 35 doctors and health experts to explore immunity, inflammation, energy, and long-term health. >> Register here. Craving comfort in a bowl? Vegan eggplant pasta is rich, hearty, and loaded with garlic, olives, and a little chili heat. Even people who claim they “don’t like eggplant” rave about it. Get the recipe for Vegan Eggplant Pasta Love and Veggies, Amy