Springy Veggie Pasta
I love a legume-based pasta like Banza when I’m looking for a hit of plant-based protein and fiber, but every now and then the real deal is a-ok too. This vegetarian pasta came together in about 35 minutes and is ultra adaptable depending on what you have in your kitchen right now. Swap in any type of pasta and any veg and you’ll be just fine. You’ll also finish dinner feeling satisfied, not overstuffed, thanks to a balance of bright veggies and hearty noodles. Double win.
Springy Veggie Pasta
recipe
Serves: 2 + 1 serving leftovers for the next day
1 package pasta of choice (I used fresh fettuccini and set aside about 1/4 of the cooked pasta for use later in the week)
1 tbsp olive or avocado oil
1 shallot, minced
2 cloves garlic, grated
1 bunch Swiss chard, chopped into thin strands
1 zucchini, chopped into half moons
Handful of cherry tomatoes, sliced in half
Juice from 3/4 of a lemon + 1/2 tsp zest
Fresh basil, chopped
Parmesan
Chili flakes (optional)
In a large pot, bring salted water to a boil. Follow instructions on pasta package for cups of water needed.
While the water is heating, add olive oil and shallots to large heated pan (use medium heat), sauté the shallots until they are clear and fragrant.
Once the shallots are clear, grate garlic into the pan. Add the zucchini and tomatoes, continuing to sauté the mixture until the veggies begin to caramelize. Add salt and pepper to taste.
Once the pasta water is boiling, add pasta to the pot, stirring occasionally until cooked al dente. The amount of time this will take depends on the type of pasta you are cooking. Follow the instructions on the package. Once cooked, strain the pasta and reserve 1 cup of pasta water from the pot.
Once the zucchini and tomatoes are caramelized, add the Swiss chard to the pan and continue to sauté mixture. Add lemon juice + zest into the pan as well.
Add ~1/3 cup pasta water to the pan to cook down the Swiss chard further. Once the pasta water is evaporated, add another ~1/4 cup (or more depending if veggie mixture appears thick) along with 2 tbsp grated parmesan to the pan.
Once the pasta water is evaporated and the parmesan is melted, add the cooked pasta to the pan. (I added about 3/4 of the package and set aside the rest of the cooked plain pasta to use later in the week in salads or with pesto.) I like to use tongs to make sure the veggies are well mixed with the pasta. Throw some fresh chopped basil into the mixture.
Now, taste! Add more salt, pepper, lemon juice, and/or parmesan to the pan as needed.
Once ready, remove the veggie pasta from the pan + serve in a bowl with more fresh basil and grated parmesan on top. I also threw some red chili flakes on top to spice it up.
