Prep:
15 minutes
Total:
30 minutes
Makes:
10 full servings
Utensil:
7 Qt./6.6 L Roaster with Cover
6 Qt. (5.6L) Culinary Basket
11" Large Skillet with Cover
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
Any green vegetable can be added to this recipe. Make it unique and different every time. Brown rice pasta is an excellent base, as it is hearty, full of fiber and protein and tastes delicious even with just olive oil and sea salt!
4
quarts
water
(3.8
L)
1
tablespoon
sea salt
(18
g)
8 - 12
ounces
pasta (kamut, spelt, brown rice or quinoa)
(227 - 340
g)
1⁄2
cup
red onion, sliced, use Cone #4
(58
g)
1 - 2
zucchini, cut lengthwise in 1⁄2-inch pieces (2 cups)
10 - 12
asparagus, chopped
2
cloves garlic, shredded, use Cone #1
2
tablespoons
extra virgin olive oil
(30
mL)
1 - 2
cups
chard or kale, washed and chopped
(67 - 134
g)
1
tablespoon
chives, finely chopped
(3
g)
1⁄4
cup
fresh parsley, finely chopped
(14
g)
1⁄4
cup
fresh basil, finely chopped
(14
g)
salt and pepper, to taste
Directions:
- In roaster, bring water with sea salt to a boil. Add pasta to culinary basket and insert into roaster and cover. Cook pasta until al dente.
- Meanwhile, preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add onions and sauté for 3 minutes. Add squash and asparagus, and continue to cook for 5 more minutes. Add garlic and cook another 2 minutes. Turn off heat and set aside.
- Remove culinary basket from roaster to drain pasta. Place pasta in a large, shallow serving bowl. Toss with olive oil, sautéed vegetables, chard, chives and fresh herbs.
- Season to taste with salt and pepper and serve immediately.
Tips:
- Be sure to attach Versa Loc™ Handles to culinary basket before removing from roaster to drain the pasta.
Directions
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