This pasta can be served cold or hot. Usually we start off hot and then round two (leftovers) cold. It is very colorful because it uses many different veggies from the garden. What is nice is that you can use whatever veggies you have on hand and make it your way.
I like to make the veggie ratio higher than what you would normally see in a typical pasta dish. I always say the more veggies the better.
- 12 oz. brown rice farfalle (I like jovial.)
- 1 onion, diced
- 3 c kale, chopped
- 1 tbsp garlic, minced
- 12 oz cherry tomatoes, quartered
- 1 zucchini, diced
- All-purpose Seasoning
- 1 15oz. can chick peas, drained, rinsed (Save liquid for baking.)
- 1 Meyer lemon, zested, juiced
- 1 c vegetable broth, and more as needed for sautéing
- 1 tsp arrowroot/cornstarch
- 1/4 c nutritional yeast
Cook pasta according to package directions. Drain.
In a large pan, over medium heat sauté onions with some veggie broth and all-purpose seasoning, until the onions are translucent.
Add, kale, garlic, tomatoes, zucchini and chick peas. Sauté with veggie broth, to keep ingredients from sticking to the pan.
Add pasta, lemon zest to veggie mixture.
Make slurry with 1 cup of veggie broth and 1 tsp arrowroot/cornstarch. Add to pasta mixture. Stir.
Add nutritional yeast and stir.
Serve. Eat. Enjoy.