Summer Vegetable Pasta
Garden Vegetable Pasta Salad is a must have summer dish! Loaded with those fresh and roasted vegetables from the garden (or farmer's market!) and dressed in the most deliciously light, lemon basil sauce!
Ingredients
- 8 oz COOKED farfalle pasta or pasta of choice
- 1 can chickpeas, 15.5 oz can reserve aquafaba for sauce
- 2 medium zucchini
- 1 corn on the cob (sub 1 cup frozen corn, thawed)
- 1 teaspoon chili powder
- 1 green onions
- 1 pint cherry tomatoes
Lemon Basil Sauce
- 1 clove garlic
- 3 tablespoons lemon juice about 1 lemon
- 1 lemon zested
- 2 tablespoons tahini
- ⅓-½ cup fresh basil packed
- 2 teaspoons maple syrup
- 1 tablespoon nutritional yeast
- ¼-½ teaspoon red pepper flakes optional for spice
- ¼ teaspoon pepper
- ½ teaspoon sea salt
- 2-3 tablespoons olive oil OR aquafaba from can of chickpeas
Instructions
Roasted Veggies
- Preheat oven for 350°. Prepare vegetables.
- Drain chickpeas and reserve aquafaba. Place drained chickpeas onto a parchment lined baking sheet and toss with ½ teaspoon of chili powder, salt and pepper.
- Cut zucchini into bite size pieces about ½ inch thick, place onto a parchment lined baking sheet and toss well with ½ teaspoon chili powder, salt and pepper.
- To prepare corn on the cob, trim loose leaves at the end of the cob. Leave some leaves intake.
- Bake zucchini, chickpeas and corn on the cob (directly on the rack) for 30 minutes, no need to flip. (Note on corn- the leaves will dry up and start to pull back as the corn cooks)
Prepare Sauce and Fresh Vegetables
- (Now is a great time to cook your pasta!)
- Add all SAUCE ingredients into a blender and process on high until fully combined. Set aside
- Thinly slice green onions and half cherry tomatoes.
Assemble
- When corn on cob is cool enough to handle, shuck corn and discard leaves and silk. Carefully cut corn off of the cob.
- Add all prepared ingredients and sauce into a large bowl and toss to combine. Best served fresh and warm!
Did you try this recipe?Let me know how it was!