Pasta gets a springtime makeover.
Warmer weather means lighter meals. Eating outside. Taking more time enjoying each bite. And while we often think of pasta as a heavy, wintery dish, we can enjoy noodles in the warmer seasons, too, but without the heaviness. This is one of my favorite pasta recipes, not just because it’s so simple and delicious, but because it means spring and summer are finally here.
I use brown rice noodles (Tinkyada’s are so delicious) instead of wheat noodles. We eat wheat in my house, but the rice noodles are a nice way to get a whole grain and they taste better than regular noodles. But feel free to use your favorite pasta.
Vegan pasta is fairly easy to make, and the creamy, cheesy flavor of nutritional yeast gives this dish an excellent taste and texture.
1 package brown rice linquini
2 small zucchini, medium dice
1 large carrot, julienne slice
1/4 cup sun-dried tomatoes (in oil), thinly sliced
1/4 cup parsley, finely chopped
1/4 cup kalamata olives, pitted
3 tablespoons olive oil
2 tablespoons nutritional yeast flakes
1/2 teaspoon crushed red chiles
salt and pepper to taste
Bring a large pot of water to boil, big enough to cook pasta. Follow directions on package as cooking times may vary. Drain and set aside once done.
While pasta cooks, prepare your vegetables. In a large sauce pan, heat one tablespoon of the olive oil over medium flame. Saute the carrots and zucchini until tender. Be careful not to overcook. Remove from heat. In a large bowl, mix together the noodles, tomatoes, olives, remaining olive oil and seasonings. Add in the cooked veggies and mix well. Add more olive oil if needed. Top with fresh parsley.
*A note about garlic. I know I’m in the minority and that most people can’t imagine pasta without garlic. I will spare you my sob story about why I hate the stuff (I am not a vampire, I assure you). So, if you feel inclined, go on and add a clove or two if you must. Enjoy…outside!
Keep in touch with Jill on Twitter @jillettinger