Pasta – Running To Zen

𝑻𝒉𝒊𝒔 𝒑𝒂𝒔𝒕𝒂 𝒃𝒐𝒘𝒍 𝒊𝒔 𝒇𝒖𝒍𝒍 𝒐𝒇 𝒏𝒖𝒕𝒓𝒊𝒆𝒏𝒕𝒔 𝒘𝒊𝒕𝒉 𝒂𝒏𝒕𝒊-𝒄𝒂𝒏𝒄𝒆𝒓, 𝒂𝒏𝒕𝒊-𝒂𝒈𝒊𝒏𝒈 𝒂𝒏𝒅 𝒅𝒊𝒔𝒆𝒂𝒔𝒆 𝒇𝒊𝒈𝒉𝒕𝒊𝒏𝒈 𝒑𝒓𝒐𝒑𝒆𝒓𝒕𝒊𝒆𝒔 𝑼𝒔𝒆 𝒂 𝒃𝒆𝒂𝒏 𝒐𝒓 𝒍𝒆𝒏𝒕𝒊𝒍 𝒑𝒂𝒔𝒕𝒂 𝒕𝒐 𝒂𝒅𝒅 𝒆𝒗𝒆𝒏 𝒎𝒐𝒓𝒆 𝒏𝒖𝒕𝒓𝒊𝒆𝒏𝒕𝒔, 𝒆𝒔𝒑𝒆𝒄𝒊𝒂𝒍𝒍𝒚 𝒑𝒓𝒐𝒕𝒆𝒊𝒏 𝒂𝒏𝒅 𝒇𝒊𝒃𝒆𝒓. ⁣
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𝑪𝒓𝒆𝒂𝒎𝒚 𝒑𝒂𝒔𝒕𝒂 𝒘𝒊𝒕𝒉 𝒄𝒉𝒊𝒄𝒌𝒑𝒆𝒂𝒔⁣
𝑩𝒚: @𝒆𝒂𝒓𝒕𝒉𝒐𝒇𝒎𝒂𝒓𝒊𝒂𝒂⁣
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𝑰 𝑵 𝑮 𝑹 𝑬 𝑫 𝑰 𝑬 𝑵 𝑻 𝑺 ⁣
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125𝒈 𝒑𝒂𝒔𝒕𝒂 𝒐𝒇 𝒄𝒉𝒐𝒊𝒄𝒆⁣
1/2 𝒎𝒆𝒅𝒊𝒖𝒎 𝒐𝒏𝒊𝒐𝒏, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅⁣
150𝒈 𝒎𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅⁣
2 𝒕𝒃𝒔𝒑 𝒕𝒐𝒎𝒂𝒕𝒐 𝒑𝒂𝒔𝒕𝒆⁣
1/2 𝒄𝒂𝒏 𝒄𝒉𝒊𝒄𝒌𝒑𝒆𝒂𝒔, 𝒅𝒓𝒂𝒊𝒏𝒆𝒅 𝒂𝒏𝒅 𝒓𝒊𝒏𝒔𝒆𝒅⁣
1/4 𝒄𝒂𝒏 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒎𝒊𝒍𝒌⁣
1/2 𝒕𝒔𝒑 𝒑𝒂𝒑𝒓𝒊𝒌𝒂⁣
2 𝒕𝒔𝒑 𝒄𝒖𝒓𝒓𝒚 𝒑𝒐𝒘𝒅𝒆𝒓⁣
1 𝒕𝒃𝒔𝒑 𝒕𝒂𝒎𝒂𝒓𝒊⁣
1 𝒕𝒃𝒔𝒑 𝒏𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒚𝒆𝒂𝒔𝒕⁣
1 𝒕𝒔𝒑 𝒄𝒐𝒓𝒏𝒇𝒍𝒐𝒖𝒓⁣
1/4 𝒄𝒖𝒑 𝒈𝒓𝒆𝒆𝒏 𝒑𝒆𝒂𝒔⁣
𝑳𝒂𝒓𝒈𝒆 𝒉𝒂𝒏𝒅𝒇𝒖𝒍 𝒔𝒑𝒊𝒏𝒂𝒄𝒉⁣
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𝑰 𝑵 𝑺 𝑻 𝑹 𝑼 𝑪 𝑻 𝑰 𝑶 𝑵 𝑺⁣
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𝑪𝒐𝒐𝒌 𝒕𝒉𝒆 𝒑𝒂𝒔𝒕𝒂 𝒂𝒄𝒄𝒐𝒓𝒅𝒊𝒏𝒈 𝒕𝒐 𝒊𝒏𝒔𝒕𝒓𝒖𝒄𝒕𝒊𝒐𝒏𝒔 𝒐𝒏 𝒑𝒂𝒄𝒌𝒂𝒈𝒊𝒏𝒈. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒐𝒏𝒊𝒐𝒏 𝒂𝒏𝒅 𝒎𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔 𝒕𝒐 𝒂 𝒏𝒐𝒏-𝒔𝒕𝒊𝒄𝒌 𝒇𝒓𝒚𝒊𝒏𝒈 𝒑𝒂𝒏 𝒂𝒏𝒅 𝒄𝒐𝒐𝒌 𝒇𝒐𝒓 3-4 𝒎𝒊𝒏𝒖𝒕𝒆𝒔, 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒎𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔 𝒔𝒐𝒇𝒕𝒆𝒏. 𝑻𝒉𝒆𝒏, 𝒂𝒅𝒅 𝒕𝒉𝒆 𝒕𝒐𝒎𝒂𝒕𝒐 𝒑𝒂𝒔𝒕𝒂 𝒂𝒏𝒅 𝒔𝒕𝒊𝒓 𝒇𝒐𝒓 𝒂 𝒎𝒊𝒏𝒖𝒕𝒆 𝒕𝒐 𝒄𝒐𝒂𝒕. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒄𝒉𝒊𝒄𝒌𝒑𝒆𝒂𝒔 𝒕𝒐𝒈𝒆𝒕𝒉𝒆𝒓 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒎𝒊𝒍𝒌, 𝒑𝒂𝒑𝒓𝒊𝒌𝒂, 𝒄𝒖𝒓𝒓𝒚 𝒑𝒐𝒘𝒅𝒆𝒓, 𝒕𝒂𝒎𝒂𝒓𝒊 𝒂𝒏𝒅 𝒏𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒚𝒆𝒂𝒔𝒕. 𝑪𝒐𝒐𝒌 𝒇𝒐𝒓 3-4 𝒎𝒊𝒏𝒖𝒕𝒆𝒔, 𝒔𝒕𝒊𝒓𝒓𝒊𝒏𝒈 𝒇𝒓𝒆𝒒𝒖𝒆𝒏𝒕𝒍𝒚, 𝒕𝒉𝒆𝒏 𝒂𝒕 𝒕𝒉𝒆 𝒍𝒂𝒔𝒕 𝒎𝒊𝒏𝒖𝒕𝒆 𝒂𝒅𝒅 𝒕𝒉𝒆 𝒑𝒂𝒔𝒕𝒂 𝒕𝒐𝒈𝒆𝒕𝒉𝒆𝒓 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒄𝒐𝒓𝒏𝒇𝒍𝒐𝒖𝒓, 𝒈𝒓𝒆𝒆𝒏 𝒑𝒆𝒂𝒔 𝒂𝒏𝒅 𝒔𝒑𝒊𝒏𝒂𝒄𝒉 𝒕𝒐 𝒂𝒍𝒍𝒐𝒘 𝒕𝒉𝒆 𝒔𝒂𝒖𝒄𝒆 𝒕𝒐 𝒕𝒉𝒊𝒄𝒌𝒆𝒏 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒔𝒑𝒊𝒏𝒂𝒄𝒉 𝒕𝒐 𝒘𝒊𝒍𝒕. 𝑺𝒆𝒓𝒗𝒆 𝒊𝒎𝒎𝒆𝒅𝒊𝒂𝒕𝒆𝒍𝒚.⁣

Grilled Vegetable Pasta Salad

I tweaked this recipe to make it more keto and vegan friendly. Great summer dish!

GRILLED VEGETABLES

1 zucchini
1 yellow squash
1 red bell pepper
1/2 red onion
1 pint grape tomatoes
2 Tbsp olive oil
Pinch Sea Salt and Pepper

BALSAMIC VINAIGRETTE

1/3 cup olive oil
3 Tbsp balsamic vinegar
1/2 Tbsp Dijon mustard
1 clove garlic, minced
1/2 tsp dried basil
1/2 tsp sea salt
Freshly cracked pepper

SALAD

1 lb chickpea pasta
1/4 bunch Italian parsley

Wash the zucchini, yellow squash, and red bell pepper. Remove the stems, then cut them into large slices or pieces (remove the seeds from the bell pepper. Slice the red onion into thick slices.
Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes are generally too small to place directly on a grill, so if using a grill just add the tomatoes to the salad fresh.)
Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven’s top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender (about 10-15 minutes, depending on your oven and distance from the broiler).
Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it’s no longer steaming).
While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined.**
Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves.
In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.

Adapted Recipe From: Budget Bytes

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