As Thanksgiving approaches the idea of all the yummy, calorie-heavy foods dance in my head but the analytical side of me says, “Let’s enjoy something light before the holiday!” Here is a super simple dish you can whip up in less than 10 minutes. Trust me, I’m a health coach! LOL

INGREDIENTS

3 cups farfalle pasta uncooked
5 tbsp extra virgin olive oil
1 garlic clove minced
3 tbsp lemon juice
1 pinch salt
1 pinch black pepper
1 cup zucchini diced
zest of one large lemon
1 big handful of fresh basil chopped and shredded
1 tsp Dijon mustard
3/4 cup Asiago cheese grated

INSTRUCTIONS

Cook the pasta in a pot of boiling water as per the instructions on the box.
Drain and rinse with cold water. Set aside.
In a small bowl, whisk the olive oil, garlic, lemon juice, basil, salt, and pepper until well combined.
Transfer the cooled pasta to a larger bowl along with the peas, diced zucchini, diced shallot, lemon zest, Dijon and grated Asiago.
Add the dressing and toss everything together until well combined.
Serve at once and garnish with extra basil and grated Asiago or store covered in the refrigerator.