Warm Summer Vegetable Pasta

 

ribbon pasta mixed with tomatoes green onion chickpeas and zuchinni
samcookskindness.com
www.instagram.com/samcookskindness/
Warm Summer Vegetable Pasta 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!

My Story

Backyard gardens are booming and here’s the perfect dish to bring all those tasty veggies to life! When I say backyard gardens are booming… I’m not talking about mine. Unfortunately. ???? While our garden may have taken a hit this year, I hope yours has not! I’m still hitting up my local farmer’s market every week so we are definitely not missing out on all the DELICIOUS vegetables that I look forward to every summer.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, Main Course, Party Dish, Salad, Side Dish
Cuisine Vegan
Servings 4 servings

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
  • 1. Preheat oven for 350°. Prepare vegetables.
  • 2. 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.
  • 3. 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.
  • 4. To prepare corn on the cob, trim loose leaves at the end of the cob. Leave some leaves intake.
  • 5. 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
  • 1. (Now is a great time to cook your pasta!)
  • 2. Add all SAUCE ingredients into a blender and process on high until fully combined. Set aside
  • 3. Thinly slice green onions and half cherry tomatoes.
  • Assemble
  • 1. When corn on cob is cool enough to handle, shuck corn and discard leaves and silk. Carefully cut corn off of the cob.
  • 2. Add all prepared ingredients and sauce into a large bowl and toss to combine. Best served fresh and warm!
Tried this recipe?Let us know how it was!

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