Summer Garden Pasta

Summer Pasta

It’s that time of year again…the garden is overflowing with zucchini, cherry tomatoes, sweet peppers and basil! Quite possibly the tastiest time of year 🙂

This pasta recipe is my take on Summer Garden Pasta, using zucchini noodles rather than traditional noodles. It’s amazing how delicious noodles made from zucchini taste, and how fantastically wholesome and guilt-free they are.

If you don’t have a garden, no worries. Take a visit to your local farmer’s market and you’ll find all of these fresh ingredients, in season and brimming with flavor.

Let’s get started making this fresh, tasty dish…Simple recipe for Summer Garden PastaStep One: Wash 10 sweet peppers and place on a grill pan.

peppers

Step Two: Char until the skins are black and blistery.

Simple recipe for Summer Garden Pasta

Step Three: Peel, seed and chop the peppers.

Simple recipe for Summer Garden Pasta

Step Four: Gather and wash a cup of fresh, cherry tomatoes.

Simple recipe for Summer Garden Pasta

Step Five: Halve the tomatoes.

Simple recipe for Summer Garden Pasta

Step Six: Gather and wash 8 zucchini. Use a veggie peeler to remove the green skins. Halve and run through a spiral slicer to create long, thin noodles.

Simple recipe for Summer Garden Pasta

Step Seven: Place the noodles in a large serving bowl.

basil

Step Eight: Gather and wash a handful of fresh basil.

Simple recipe for Summer Garden Pasta

Step Nine: Thinly slice the basil into thin ribbons.

Simple recipe for Summer Garden Pasta

  Step Ten: Gather 1/4 cup olive oil, 2 Tablespoons apple cider vinegar and 1 teaspoon raw honey.

spices

Step Eleven: Gather 1 teaspoon freeze dried garlic, 2 teaspoons minced dried onions, 1 teaspoons dried oregano, 1/4 teaspoon dried thyme, 1/4 teaspoon dried basil, 1 teaspoon dried parsley, 1/4 teaspoon sea salt.

Simple recipe for Summer Garden Pasta

Step Twelve: Combine the oil, vinegar, honey and spices in a small bowl.

Simple recipe for Summer Garden Pasta

Step Thirteen: Gather 3 Tablespoons blanched almond flour, 1/2 teaspoon garlic salt and 1 teaspoon coconut oil.

Simple recipe for Summer Garden Pasta

Step Fourteen: Combine the blanched almond flour, garlic salt and coconut oil in a small skillet. Place over low heat for 5-10 minutes, until lightly golden.

Simple recipe for Summer Garden Pasta

Step Fifteen: Add the sweet peppers, halved tomatoes, chopped basil and dressing to the bowl of noodles. Toss. Serve with a sprinkle of the garlic topping. Enjoy!

Summer Garden Pasta
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 4

For the Pasta
  • 10 small sweet peppers
  • 8 zucchini
  • 1 cup cherry tomatoes
  • Handful of basil leaves
For the Dressing
For the Sprinkle Topping
INSTRUCTIONS

  1. Wash the peppers and grill until charred. Peel, seed and chop. Wash and halve the tomatoes. Chop the basil leaves.
  2. Peel the zucchini. Use a spiral slicer to create long, thin strands.
  3. Gather the dressing ingredients. Mix together and toss with the noodles. Add the rest of the vegetables to the bowl.
  4. Combine the sprinkle topping ingredients in a skillet. Place over low heat for 5-10 minutes, stirring constantly. Once lightly browned, remove from heat. Sprinkle over the top of your pasta, as you would Parmesan cheese. Enjoy!
NUTRITION

Serving size: ¼ of the Amount Made     Calories: 307     Fat: 18     Carbohydrates: 31     Sugar: 24     Sodium: 577     Fiber: 9     Protein: 9    

Simple recipe for Summer Garden Pasta

Comments

  • Gina June 25, 2014 at 3:34 am

    Can this be made the day before? Should the dressing be added before I serve it or can I add the dressing and let it sit overnight in the refrigerator?

    • Diana June 25, 2014 at 5:41 am

      Hi Gina,
      Feel free to roast and chop the peppers, make the topping and mix the dressing the day before. Save making the actual noodles and chopping the basil until right before serving. Store the peppers, dressing and topping in the fridge overnight. Enjoy!

  • dan June 25, 2014 at 3:52 pm

    What brand vegetable slicer do you recommend?

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