Summer cold pasta

What a delicious dish the summer cold pasta, fresh, creamy and scented with a lot of vegetables and aromatic herbs that make this recipe so healthy and also a powerful source of vitamins, mineral salts, essential fatty acids and antioxidants. Moreover, cold pasta has also a low glycemic index and this helps keep at bay the blood sugar spikes!

Ingredients for 4 persons

320 grams of whole grain spelt penne pasta or other short pasta format
1 zucchini
5 zucchini flowers
4 tablespoons of pitted black olives
50 grams of dry fruits (walnuts, almonds, pine nuts, Brazil nuts)
200 grams of cherry tomatoes
200 grams of green beans
20 leaves of basil
Bunch of peppermint or lesser calamint
Extra virgin olive oil
Sea salt
Pepper
Cook the pasta and drain it al dente, then pass the pasta under cold water, finally, pour it in a bowl and season it with a little extra virgin olive oil, stir with a spoon.
Rinse the green beans and the zucchini. Steam for 5 minutes the green beans and the zucchini cut into pieces.
Then drain the vegetables, keep aside the green beans. Put the zucchini, the dry fruit and the basil in a blender and blend all the ingredients until smooth. Pour the sauce in a small bowl, add a little extra virgin olive, a pinch of salt and pepper.
Season the pasta with this zucchini cream, add the zucchini flower without the pistils, the tomatoes cut into half and the olives. Finally, complete with chopped aromatic herbs.
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