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Lemon Basil Pasta Salad

By quardart_seisey • Added 6 months ago • Updated 2 days ago

Easy Dinner Prep: 15 mins Cook: 25 mins Total: 40 mins Serves 4

Ingredients (for 4 servings)

1.0 piece Large Zucchini
8.0 oz Orecchiette Or Other Pasta
3.0 cup Spinach
1.0 pkg Marinated Artichoke Hearts, Diced
3.0 tbsp Extra Virgin Olive Oil
0.5 piece Red Onion
2.0 piece Lemon
0.25 cup Basil
0.25 cup Parsley
2.0 piece Garlic
3.0 tbsp Pepitas Or Sunflower Seeds
0.5 cup Plain Yogurt
1.0 tsp Yellow Miso Paste
1.0 piece Kosher Salt
1.0 lb Chicken Thighs

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

564.0

Calories

35.2g

Protein

49.0g

Carbs

25.0g

Fat

5.1g

Fiber

2.8g

Sugar

3.0mg

Sodium

Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Instructions

Marinate chicken in 1/4 cup yogurt, salt, pepper, olive oil and juice of 1 lemon for 2-4 hours.
Grill then cut into 1-inch pieces

Place your zucchini pieces on a clean towel and sprinkle them with a pinch of salt. Allow the zucchini to sit for 5-10 minutes to draw out excess water then pat dry.

Bring a pot of water to a boil and add a generous amount of salt. Cook the pasta according to package instructions until al dente. Drain and immediately rinse with cold water. Add the cold pasta to a large mixing bowl with the spinach and artichoke hearts.

Place a large skillet over medium heat with 1 tbsp of oil. Once hot, add the onions with a pinch of salt and sauté until softened. Transfer the cooked onions to the mixing bowl.

Add the lemon halves and zucchini to opposite sides of the pan cut side down. Cook the zucchini undisturbed for 3 minutes or until it begins to caramelize, then flip and repeat. Cook the lemon undisturbed until the bottoms have caramelized, about 5-6 minutes. Once cooked, remove from heat and add the zucchini to the mixing bowl.

To a blender cup, add the basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, the remaining oil, the juice of the cooked lemon and a pinch of salt. Blend the mixture until smooth. Taste and adjust the salt to your liking.

Pour half the dressing over the pasta and give it a good mix to fully combine. Add chicken and toss to combine

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