We know that slow cookers can’t be beat, but this time of year, with so many fresh vegetables available, a quick stove-top recipe is the best choice.
We found this great recipe in the Fix-It and Forget-It Vegetarian Cookbook to use up the plentiful garden produce right now. If you have a producing zucchini plant in your garden, you likely are trying every recipe you can think of to use it. Keep your basil plants productive by pinching off the tops regularly and throwing them in a recipe like this. The edamame adds a nice twist and some extra protein.
So stop giving away your zucchini hoping people will think it’s a gift. Use it instead for this recipe. We don’t think you’ll regret it!
Basil Vegetable Pasta
Fix-It and Forget-It Vegetarian Cookbook, page 124
Makes 4 servings
Prep. Time: 30 minutes
Cooking Time: 30 minutes
2 cups uncooked whole wheat or rice pasta, any shape
2 medium zucchini
¼ cup pine nuts
1 Tbsp. olive oil
½ tsp. ground cumin
2 cups shelled edamame, cooked
¼ cup packed fresh basil
1 tsp. salt
1. Cook pasta according to package directions. Reserve ¾ cup of cooking liquid before draining.
2. Slice zucchini lengthwise into thick, long ribbons and set aside.
3. Heat olive oil in skillet, over medium heat, and toast pine nuts for 4-5 minutes.
4. Remove pine nuts to a plate.
5. In same skillet, heat cumin 1 minute until fragrant.
6. Add zucchini and ¼ cup reserved pasta liquid.
7. Simmer zucchini 3-5 minutes and set aside.
8. Blend pine nuts, edamame, basil, salt and remaining ½ cup of pasta water in food processor until smooth paste forms.
9. Place pasta and zucchini in bowl and toss with edamame paste. Serve immediately.