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Lemon Basil Pasta Salad

By quardart_seisey • Added over 1 year ago • Updated 2 days ago

Easy Side Prep: 15 mins Cook: 25 mins Total: 40 mins Serves

Ingredients (for serving)

1.0 piece Large Zucchini, Cut Into 3/4 Inch Half Moons
8.0 oz Of Orecchiette Pasta
2.0 piece –3 Cups Spinach, Roughly Chopped
1.0 piece , 6.5 Oz Jar Of Marinated Artichoke Hearts, Diced
3.0 tbsp Extra Virgin Olive Oil
0.5 piece Medium Red Onion, Diced
1.0 piece Medium Lemon, Fully Zested And Cut In Half
0.25 cup Fresh Basil, Stems Removed
0.25 cup Fresh Parsley, Stems Removed
1.0 piece –2 Cloves Of Garlic, Grated
3.0 tbsp Pepitas Or Sunflower Seeds
0.25 cup Plain Unsweetened Plant Based Yogurt
1.0 tsp Yellow Miso Paste
1.0 piece Kosher Salt

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

1134.0

Calories

46.2g

Protein

180.3g

Carbs

26.8g

Fat

11.7g

Fiber

8.9g

Sugar

10.0mg

Sodium

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

Instructions

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 more dressing as desired or use any extra when serving.

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