Vegetarian Dinner Pasta

2015-07-18 18.44.18RECIPE #24, DAY #20

2015-07-18 16.52.44ORIGINAL RECIPE: “Vegetable Pasta Salad,” How It All Vegan, by Tanya Barnard and Sarah Kramer*

TIMING: 1/2 hour, including time to boil water and cook pasta

DIFFICULTY: Easy, as long as you can chop some veggies

TOOLS: Knives, cutting board, other normal things

COOK TYPE: Stove top

2015-07-18 18.44.24HEALTH: I have recommended before, and I will recommend again that you have vegetarian night once or twice a week. Of course, this is pasta, which I have also recommended you eat no more than once per week. So, if you haven’t had pasta in awhile, this is a quick, easy, cheap meal full of fresh veggies and beans as your protein.

EXPERIENCE: We have had this before, but as a side salad in its more original form: without beans or cheese. I wanted to make it an entree, however, so I added the beans and mozzarella and increased the veggies. You could make it either way: as a side, especially for a summer picnic or buffet, or as a simple summer entree.


  1. In a large soup pot, bring salted water to a boil and cook 1 pound fusilli, penne, or rotini according to package directions. Drain and run under cold water.
  2. Meanwhile, in a large saute pan, heat 1 tablespoon safflower oil over medium-high heat. Saute 2 moon-sliced zucchini or summer squash and 2 sliced bell peppers of different colors until beginning to soften. Add 3 sliced scallions, salt and pepper. Cook 3 more minutes. Add 1 cup frozen peas and cook just until the peas are heated through. Set aside.
  3. Put pasta in a large serving bowl and add the veggies, 1 can drained canellini beans, 1 squeezed and grated lemon, 2 chopped tomatoes, a large handful of chopped parsley, a large handful of chopped basil, and a hefty drizzle of olive oil. Toss.
  4. When pasta and veggies are cool, add 3/4 cup grated Parmesan and 4 oz diced part-skim mozzarella. Taste for salt and pepper.


Serve as an informal meal on a summer night. It could be accompanied by a green salad or some antipasto. Yes, we had garlic bread, but I wouldn’t actually condone it.

*Recipe has been changed from the original.


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