I am so in love with seasonal summer vegetables! Our garden and local farmer’s markets runneth-over with some of the most beautiful, fresh produce! I gathered kale from our garden and bought a giant zucchini and onion from a local stand to create this quick and easy summer meal!
I’m eternally on the look-out for ways to eat even more vegetables! I believe in the power of plants and that the more my food comes straight out of the produce aisle, the healthier and happier I’ll be. “Constant Vegetables!” (said in the voice of Mad-Eye Moody from Harry Potter.) However, I also love the taste and texture of pasta, so I decided to serve my freshly cooked greens and marinara over a mix of spaghetti squash and quinoa pasta to satisfy both desires!
I made this recipe in half an hour, however, if you are really short on time, you can skip the spaghetti squash and make more pasta instead! Enjoy!
Summertime Veggies Pasta
- FOR THE VEGETABLES
- 1 large sweet white onion
- 1 large zucchini
- 7 large leaves of kale
- 2 heaping tbsp minced garlic
- 2 tbsp vegetable broth
- 2 1/2 tbsp lemon juice (about 1 lemon’s worth)
- 1-2 tbsp hot sauce
- 1/2 tsp spaghetti sauce seasoning
- 1/2 tsp salt-free seasoning
- 1/4 tsp black pepper FOR THE PASTA
- 1 spaghetti squash
- 1 box quinoa (or other gluten-free) spaghetti TOPPINGS
- 1-2 jars of marinara
- 1 tsp oregano
- 1-2 tsp crushed red peppers
- 1/4-1/2 c nutritional yeast (optional)
1. Preheat oven to 400 degrees Fahrenheit. Cut spaghetti squash in half and place flesh side down on a parchment-lined baking pan. Add 1/2 cup water to the bottom of the pan. Roast for 30-40 minutes or until you can easily pull off “spaghetti” with a fork.
3. Chop the kale (removing the thicker stems as you work). Chop the onion and the squash. Add ingredients, minced garlic, and vegetable broth to a large sauce pan (5 qt).
4. Cover and cook for 5-7 minutes, stirring occasionally until kale wilts and turns a deep shade of green. Uncover, add seasonings, hot sauce, and lemon juice. Stir to combine and cook uncovered for an additional 4 minutes.
5. While vegetables are cooking, prepare the gluten-free pasta according to package instructions.
7. Once spaghetti squash is fully cooked, use a fork to clean “spaghetti” out of the squash. Mix together with pasta noodles.
8. Warm marinara in a small pot, or in the microwave.
9. Serve as a bed of mixed noodles, topped with sauce and then vegetables. Sprinkle with oregano, crushed red pepper flakes, and nutritional yeast as desired.