Summer just wouldn’t be summer without a delicious Green Girl pasta! This recipe is my absolute favorite. It’s created with fresh ingredients from our garden and topped with a homemade walnut pesto. Is your mouth watering yet? I could dive into this one daily.
There’s something very healing about using fresh herbs and veggies from your own garden. If you don’t have your a garden, no worries! I always recommend shopping at produce stands and supporting local farmers. One of my favorite places to visit is Green Door Gourmet here in Nashville.
Let’s Talk Gluten-Free Pasta
With gluten-free pasta, you have several options:
- Chickpea pasta
- Lentil pasta
- Rice pasta
- Quinoa pasta
- Rice & corn pasta
I love quinoa pasta, but for you, I always recommend trying a few and figuring out what dazzles your own taste buds!
Make sure you use a lot of water when cooking gluten-free pasta. Typically, in the directions it will tell you. But keep in mind, if you don’t use a lot of water, the pasta will come out starchy and mushy. Always remove pasta when it’s still slightly chewy or, as we Italians like to call it, “al dente.”
Here are some of my favorite pastas:
As always, every pasta dish pairs well with a healthy salad. Don’t forget to add a homemade dressing. Check out my lemon dijon vinaigrette here.
When it comes to pasta, there are no limits. You can add any veggie of choice and season how you prefer. Don’t forget to add fresh local produce for all the healthy benefits. Enjoy my summer pasta recipe, and let me know how it goes!
Cheers to a healthy life!
Jennifer
Enjoy this delicious Raspberry Lime Detox Soda!
