Summer Pasta Primavera
with "Caesar" Salad
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INGREDIENTS
- 1 lb quinoa shell pasta
- ΒΌ cup olive oil*
- 4 cloves garlic, peeled
- 1 carrot
- 1 yellow bell pepper
- 1 zucchini
- 1 onion
- 2 teaspoon dried Italian herbs
- 1.5 cups cherry tomatoes
- 3 tablespoons capers
- 2 teaspoons dried basil
- *not included
- 2 romaine hearts
- 1 cucumber
- 1 small red onion
- 4 chelten house Goddess dressing packets
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INSTRUCTIONS
Set a large pot of water on to boil for the pasta. Rinse and dry all the vegetables. Thinly slice garlic. Peel carrot and julienne with a mandoline or by hand. Thinly slice yellow bell pepper, discarding seeds and stem. Slice tomatoes in half. Peel and dice the yellow onion. Peel and thinly slice the small red onion. Peel and dice the cucumbers. Slice the romaine hearts into 1/4 inch strips.
Set a large sautΓ© pan over medium-high heat. Add olive oil and diced yellow onion and cook for 2 minutes. Add garlic, tomatoes, zucchini, pepper and carrot, cook for 5 minutes, tossing often in the pan.
Place pasta in rapidly boiling water and cook for 10-12 minutes or until al dente. Drain.
To make the salad, combine the romaine hearts, cucumbers and red onion in a large mixing bowl. Add dressing and toss.
Once vegetables have become softened, add pasta and toss in the sautΓ© pan. Add dried basil, capers and Italian herbs and season with salt and pepper.
Serve the pasta primavera warm along side the caesar salad and enjoy!
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Tuscan Grain Bowl with Arugula Walnut Pesto and Sun Dried Tomatoes
Zucchini Casserole with Fresh Basil and White Bean Arugula Salad
