Adapted from
MindBodyGreen and
MJ and Hungryman
INGREDIENTS:
- 1 – 13 oz package pasta, cooked according to package directions
- 3 medium zucchini cut into matchsticks
- 1 – 16 oz package frozen corn, thawed and drained
- 2-3 large tomatoes, diced
- ¼ cup olive oil
- ½ tsp salt
- 1 tsp sugar
- 1 tablespoon lemon juice
- ½ bunch basil leaves (about 2 cups loosely packed)
METHOD:
- Cook pasta and drain
- Combine pasta with zucchini, corn and tomatoes
- Combine oil, salt, sugar, lemon juice and basil in blender and blend until smooth
- Stir basil blend into pasta/vegetable mixture
- Serve chilled or at room temperature
Adapted from
Cook for Your Life
INGREDIENTS:
- 1 package whole wheat pasta
- 1 bunch kale
- 1 bunch beet greens and stems
- 1 tablespoon oil
- 5 garlic scapes, sliced into 1/4 inch pieces
- 1 package Tofurky Italian Sausage, cut into 1/4 inch pieces
METHOD:
- Put a large pot of salted water on to boil.
- Strip leaves from the stalks of kale, discard stalks
- Cut leaves from beat green stems, slice stems and reserve separately
- Wash and chop all leaves, drain
- Put pasta in boiling water; return water to boil for a minute or two
- Add in leaves, return to boil and cook for the remainder of pasta cooking time; drain reserving 1 cup liquid
- In pasta pot, heat oil, add beet stems, garlic scapes and sausage; saute
- Add 1/2 cup pasta water, cover and boil for a few minutes until scapes and stems are tender
- Remove from heat, stir in drained pasta and greens adding more cooking water if needed
- Salt to taste
