Gluten Free, Paleo Friendly Summer Garden Pasta Recipe

Ingredients

• 20 basil leaves plus more for serving
• 4 pints grape or cherry tomatoes, cut in half
• 1 large zucchini, chopped (about 2 cups)
• 2 yellow bell peppers, seeded and chopped
• 6 garlic cloves, minced
• 2 tablespoons nutritional yeast
• 1 teaspoon kosher or fine sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes
• ½ cup olive oil
• 2 (9-ounce) packages Cappello’s Fettuccine