A simple, delicious and veggie packed side that is guaranteed to be a hit at your next summer BBQ
Whenever I make a pasta or grain with dinner, I try to incorporate as many veggies as possible into the dish. This helps to add volume to your plate without overdoing it on the carbohydrates, which can leave you feeling overly full and sluggish. Not to mention, it tastes delicious and is a great way to use any seasonal vegetables you have on hand.
This is a very forgiving recipe. Feel free to use whatever vegetables and/or dressing you prefer. For more ideas, check out my Sweet Onion Vinaigrette.
Ingredients:
1 box pasta (I like Tolerant chickpea pasta)
1 zucchini, chopped into 1 inch cubes
1 head of broccoli, chopped into small florets
½ red onion, chopped
2 cloves garlic, sliced
1-2 cups cherry tomatoes
¼ cup red wine vinegar
¼ cup olive oil, plus more for sautéing veggies
2tsp dried basil
2tsp dried oregano
Salt and pepper to taste
¼ cup parmesan cheese, grated (optional)
Large handful of arugula (optional)
Directions:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and place cherry tomatoes on the tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven until the tomatoes pop and become jammy (about the time it takes to prepare the rest of the recipe!)
Put up a pot of water to boil, and cook pasta according to the instructions on the box
Heat a skillet over medium-high heat. Add olive oil and chopped zucchini, broccoli, red onion and garlic. Sauté until just beginning to brown, stirring occasionally. Once browned, remove from the heat and cover the pan for about 5 minutes to make sure the vegetables are soft and cooked through.
While the veggies are cooking, prepare the dressing: Mix red wine vinegar, olive oil, basil, oregano, salt and pepper in a jar or container with a tightly sealed lid. Shake vigorously for about 10-15 seconds to incorporate the oil and vinegar. Taste and adjust the seasoning as needed.
Once the pasta, veggies, tomatoes and dressing are all prepared. Combine in a large bowl - start with half the dressing, mix and then taste. You can always add more!
Grate parmesan cheese over the top and/or top with arugula, if adding. Mix and enjoy!
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