Sunday, June 24, 2018

Weekend Link Love — Edition 509

Clean Eating Summer Vegetable Bow Tie Pasta Recipe

I know summer isn’t exactly the best time to be turning on the stove. I get it. But if you’re going to be cooking something anyway, make sure you include this clean eating summer vegetable bow tie pasta in your cooking lineup.

This is an easy, one-pot meal that is reminiscent of making soup. The only difference is, the pasta is going to absorb all the liquid. It makes for a wonderfully “saucy” dish that pairs nicely with a green salad for plenty of veggies. And if you eat meat, a side of chicken would go nicely here too.

An up close shot of this Clean Eating Summer Vegetable Bow Tie Pasta shows the pasta on a white plate with chunks of zucchini and carrots visible between the noodles and sauce.

WHY MAKE THIS RECIPE?

  • The only prep required is cutting the veggies, so the prep goes pretty quickly.
  • It’s a one pot meal, so there won’t be a ton of dishes to clean after cooking
  • It can be enjoyed hot or cool.
  • Great as a plant based main dish or as a side to any meat based protein.
  • You’ll get a healthy serving of veggies.

RECIPE TIPS:

  • Make sure you are slicing your vegetables thin. It will help with cooking time.
  • Reserve a little of the parsley for sprinkling over the top of your dish for garnish at serving.

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

Copyright Information For The Gracious Pantry

CLEAN EATING SUMMER VEGETABLE BOW TIE PASTA RECIPE:

Clean Eating Summer Vegetable Bow Tie Pasta

At first, you’ll think you’re making soup. But by the time you’re done, you end up with a delicious, sauce pasta dish that will have you coming back for seconds.

  • 4 cups vegetable broth
  • 28 oz. canned diced tomatoes (with basil added (it comes that way))
  • 2 cups chopped red onion
  • 1 cup thinly sliced celery
  • 1 cup chopped asparagus
  • 1 cup sliced carrots ((slice on the thin side))
  • 1 cup sliced zucchini ((about a 1/4 inch slice))
  • 12 medium garlic cloves ((minced))
  • 1 tsp. dried thyme
  • 1 tsp. powdered dried rosemary
  • 1 tbsp. Italian Seasoning ((store bought or homemade))
  • 1/2 lb. whole wheat pasta ((dry, bow tie))
  • 15 oz. chickpeas ((drained and rinsed if canned – 1 1/4 cup homemade))
  • 1/2 cup fresh parsley ((chopped fine))
  1. In a large soup pot, combine the vegetable broth and the diced tomatoes. (Regular is fine if you can’t fine the kind with added basil)

  2. Add all the chopped vegetables and spices and bring to a boil.

  3. Once the pot reaches a boil, add in the pasta and chickpeas.

  4. Boil until the pasta is cooked al dente. This should cook most of the liquid out of the pot (although there will still be some).

  5. Turn off the heat, stir in the parsley, put a lid on the pot and let it sit for about 20-30 minutes. 

  6. Remove the lid, allow the pasta to cool to a manageable temperature. At this point, the liquid should have been soaked up into the pasta. If not, you can enjoy it as is, or you can turn on the heat once again and cook the liquid out completely. Just be sure to stir so nothing burns.

  7. This pasta really holds onto it’s heat, so be sure to allow adequate time for cooling to an edible temperature.

  8. If you like, when serving, sprinkle a little extra fresh parsley over the top for garnish.

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

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