Easy Basil Pasta (Print Version)
# Ingredients:
→ Pasta & Veggie Mix
01 -
1 medium lemon, halved and zested
02 -
1 jar (6.5 oz) marinated artichoke hearts, chopped small
03 -
2-3 handfuls spinach, roughly cut
04 -
8 oz orecchiette pasta
05 -
1 large zucchini, sliced into half-moon shapes, about ¾ inch thick
06 -
3 tablespoons extra virgin olive oil, split into portions
07 -
½ a red onion, diced fine
→ Herby Dressing
08 -
1 teaspoon light yellow miso
09 -
¼ cup fresh parsley, no stems
10 -
Kosher salt, adjust to taste
11 -
3 tablespoons pepitas or sunflower seeds
12 -
Fresh juice from grilled lemon halves
13 -
¼ cup plain, unsweetened plant yogurt
14 -
2 cloves garlic, grated or microplaned
15 -
¼ cup fresh basil leaves, without stems
# Instructions:
01 -
Sprinkle salt over the zucchini slices and let them rest on a towel for 5-10 minutes to pull out the water. Pat them dry with a clean towel when done. This stops the salad from getting soggy.
02 -
Fill a big pot with water and add about 1 tablespoon of salt. Cook the orecchiette based on the package until just tender. Drain, rinse with cold water to cool it off, and add it to a mixing bowl with artichoke hearts and spinach.
03 -
In a skillet, warm 1 tablespoon of olive oil on medium heat. Toss in the red onion pieces with some salt and cook them, stirring, until they're softened and see-through—this should take around 3-4 minutes. Add them to the big pasta bowl after cooking.
04 -
Using the same skillet (don't wash it!), lay zucchini slices flat and place lemon halves cut-side down. Let them cook undisturbed for about 3 minutes until browned, then flip the zucchini for another 3 minutes. Cook the lemons until their flat sides look golden, about 5-6 minutes. Move zucchini to the big bowl and set the lemons aside for dressing.
05 -
Toss basil, parsley, miso, yogurt, seeds, garlic, olive oil, lemon juice, and salt into a blender. Blend until smooth and creamy. Check for seasoning and adjust as needed.
06 -
Pour roughly half of the dressing over the veggie and pasta mix. Toss everything so it's coated and combined well. You can use more dressing if needed or save extra for serving. Serve right away or chill the bowl for 30 minutes to let flavors soak in.
# Notes:
01 -
This dish lasts up to 3 days in the fridge, so it's great for planning ahead.
02 -
You can swap plant-based yogurt with regular Greek yogurt if you're not avoiding dairy.
03 -
Too tangy for you? A drizzle of honey (or maple syrup for vegans) can tone it down.
04 -
For an extra pop of color, toss in some chopped cherry tomatoes, bell peppers, or cucumber.