The weather has been so warm the past couple of days I decided to pull out the summertime I-don’t-want-to-eat-anything-heavy meal. This is a yum-o-licious, easy recipe. It’s so flexible, all the veggies are inter-changeable with your favorites. The inspiration for the dressing comes from THE taste for living COOKBOOK by Beth Ginsberg and Mike Milken, but has some modifications. I’ve reduced the measurements, added olive oil and garlic.
As you can see from the stained cover, this is a well used cookbook around our house.
The only downfall to my veggie pasta meal is the prep/cooking time. It’s a bit long at about 60 minutes. But, if you break it up over two days, or buy pre-packaged cut up veggies, it goes much faster.
Veggie Pasta Ingredients:
- 6 oz. (half of a package) Bowtie pasta, cooked
- 2 ears white corn on the cob, steamed and cut off the cob
- 6 medium carrots, cut into bite size pieces and steamed
- 1 yellow or orange pepper, cut (fresh, not steamed)
- 1 medium stalk broccoli, cut and steamed
- 1 cup peas, cooked
- 1 small basket grape tomatoes
- 1 cup loosely packed fresh basil, torn
- 6 oz. soy mozarella cheese, cubed (substitute dairy or almond cheese if you don’t like soy)
- 1 avocado, sliced
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can garbanzo beans, drained and rinsed
Here’s a tip for cutting your corn off the cob. Place a small plastic bowl upside down in a large bowl. Place your cob on the plastic bowl and cut away. It keeps the kernels contained and they won’t hit the counter, the floor, or yourself.
On a side note, if you don’t have a compost bin at home, you should consider it. It makes great dirt for the garden!!
Scraps for the compost bin. Note: quarter the cob so it’ll compost quicker.
After cooking or steaming, let food cool before placing in bowl. I put the avocado, cheese, and pasta in last. The avocado so it doesn’t become guacamole; the cheese so it doesn’t melt (just in case something hasn’t cooled enough); and the pasta because it takes a while to cool.
Pic before placing the avocado, cheese, and pasta in. (You see two bowls because I doubled the recipe and brought one to a friend’s house.)
Chili Lime Dressing Ingredients:
- 1/2 cup extra virgin olive oil
- 1/2 cup low-sodium tamari soy sauce
- 1/2 cup mirin (sweetened japanese rice wine)
- 1/4 cup brown rice vinegar (may substitute white)
- juice from 2 limes
- 1 teaspoon granulated onion
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
Place all dressing ingredients in a bowl and stir together. Pour approximately 1/2 – 3/4 of the dressing over the veggie pasta and mix. Prior to serving, cover and let marinate for approximately 30 minutes either in the fridge or out on the counter (I prefer out as pasta hardens a bit from the cold fridge). Reserve the rest of the dressing to place on pasta if you feel it needs it. I usually put 1-2 spoonfuls over my dish.
As I said before, this really is a dish you can play with by adding to, taking away from, or reducing measurments. At times, it’s become one of those dishes where I look in the fridge and ask, “What can I throw together tonight with the five things I’ve got in the house.” It’s definitely saved me a few times!
If you’re interested, here’s the PDF document for the recipe. Hope you enjoy!