Rotini With Summer Squash
serves 2-4
This pasta recipe is perfect for a weeknight supper -- fresh, fast, delicious.
Read more about this recipe at Karina's Kitchen.
1 pound brown rice or quinoa rotini pasta
1/8 cup fruity extra virgin olive oil
5 cloves garlic, minced
1 red onion, sliced thin
3 medium yellow squash, thinly sliced into half moons
1 handful fresh green beans, trimmed and cut
1 handful of grape tomatoes, halved
1 1/2 teaspoons finely grated lemon peel
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 cup vegetable broth, heated
1/4 cup chopped parsley
2 tablespoons nutritional yeast or vegan grated cheese, if desired
prep: 20 minutes
total: 35 minutes
large pot
large skillet
colander
large serving bowl
1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, stirring occasionally to prevent sticking.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat; add the garlic and onion; cook for about 3 minutes.
3. Add the yellow squash and green beans; cook, stirring occasionally, until tender, about 6-7 minutes. Toss in the grape tomatoes during the last 2 minutes of cooking time.
4. Drain the pasta in a colander, briefly rinse and drain well.
5. Stir the lemon peel, sea salt, pepper and broth into the squash mixture.
6. Transfer the pasta to a large warmed serving bowl and add the squash mixture and parsley. Gently toss to combine.
7. Sprinkle with nutritional yeast or vegan grated cheese, if using, and serve.
