A hearty summer pasta that uses chickpeas to bulk up the recipe and a bit of heavy cream and
parmesan to create a simple sauce.
- 1/2 medium yellow onion
- 1 small to medium zucchini
- 5 to 6 small sweet peppers
- 1 cup grape or cherry tomatoes
- 4 ounces pasta
- 1 tablespoon olive oil
- 1 cup cooked chickpeas (drained and rinsed if using canned)
- 1/4 cup lightly packed basil, julienned
- 1/4 cup heavy cream
- 1/2 cup lightly packed parmesan (or vegan alternative)
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Prepare the vegetables: dice the onion and zucchini into similar sized pieces and slice the smaller
- peppers into rings. Slice the tomatoes in half. Start the pasta cooking and cook until al dente.
- Heat a large, high-sided skillet over medium heat. Add the olive oil, followed by the vegetables.
- Saute until the vegetables are tender and browning, stirring occasionally; 8 to 10 minutes.
- Add in the chickpeas and basil, cooking and stirring until the chickpeas are warm. Add in the pasta as well as the heavy cream, parmesan, sea salt, and pepper. Stir to coat the noodles
- and melt the parmesan. Taste and adjust seasoning as desired.
by Erin Alderson
Tips & Tricks: You could use smaller pasta, like the penne I used, or you could make this dish with a
longer noodle, like spaghetti.
Nutrition: see the information.
Step by Step
SUMMER VEGETABLE PASTA
This is about as generic as a pasta dish comes, but I did that on purpose. Summer produce is a bit easier to work with than other seasonal produce because most of the time it’s best barely cooked and pairs well with so many different grains and pasta recipes.
PESTO: Skip the basil and stir in a hefty spoonful of pesto.
GRAINS: Not a pasta fan? Make the vegetables as written then add in the cream and cheese without the pasta. Use the mixture to top a grain bowl.
VEGAN: The flavors in this pasta work well with a nut cream. I like using almond with the summer flavors but cashew would work well.
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