Monday, June 24, 2013

Fresh Summer Pasta Salad

Wow has it been a while!

Last time I posted, I mentioned some goals I wanted to accomplish for April. 

I did manage to do really well in organic chemistry, which was a total shock and made me beyond happy. And I was active most days, however, the not eating in front of the TV goal failed miserably, I'll readily admit. One of my biggest pleasures is cooking and watching one of my shows and honestly, not doing so was a big bummer, so I decided to scrap that goal. But I am glad I tried! 

I am currently in Istanbul spending time with my family. I try not to get political on here, but I urge you all to find out what is going on in Turkey regarding protests against the prime minister that have unfortunately taken some lives and harmed way too many. I am hoping that something good will come out of all this pain...

On a lighter note, my sister and I have started an Instagram account to document our journey with plant-based cooking. It is called BEBinthekitch and I hope you will follow along. The new video feature is exciting and we're looking forward to sharing our adventures in the kitchen with you. 

I haven't been in the kitchen as much as I'd like recently but hope to post at least twice a week from now on until school resumes in the fall. 

Today I made a light, fresh summer pasta salad inspired by this recipe from VegNews Magazine. I made some substitutions as follows; mostly just amped up the veg factor.  

Fresh Summer Pasta Salad
Serves 6
3 cups whole wheat penne

3 cups peas, frozen 
1.5 cups cooked cannellini beans, rinsed 
3 large carrots, shredded

1.5 cups mushrooms, sliced 
2 red bell peppers, diced
1 cup parsley, chopped (alter as you wish, I love parsley)
1/4 cup green onions, chopped
1/4 cup basil, chiffonade 
1/2 tablespoon olive oil
1/2 teaspoon salt

While the pasta water is boiling, prep your vegetables and sautee them in the olive oil. Then combine the sauteed vegetables, beans, shredded carrots and pasta in a large bowl. I poured a homemade vinaigrette consisting of olive oil, lemon juice, mustard and minced garlic over the pasta; however, I think a creamy dressing might have worked better and will try a tahini-based one next time. 

This pasta gets better as the flavors soak and develop in the fridge so don't be afraid to make extra. The fiber in the pasta and beans as well as the veg keep you full for hours- enjoy! 

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