|2 servings||calories per servings 430||protein serving 12 g||carbs per serving 53 g||total fat per serving 20 g|
Summer squash and tomatoes have a natural affinity for each other; when cooked, the former’s sweetness becomes more defined and the latter develops its warm, savory flavors. Both also go well with pasta, especially when accompanied by other summertime staples like fresh basil and crunchy sunflower seeds. Entirely plant-based and loaded with nutrients, this crave-worthy dish is ready to satisfy everyone at the dinner table in around half an hour.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||9 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Halve squash lengthwise; thinly slice crosswise.
• Peel, halve and thinly slice shallot.
• Peel and mince garlic.
• Halve tomatoes.
• Pick and roughly chop basil leaves.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes.
• Reserve 1 tablespoon cooking liquid.
• Drain pasta.
While pasta cooks:
• Place a large sauté pan over high heat. Add 1 tablespoon olive oil. When oil is hot, add squash. Cook, stirring occasionally, until squash begins to become tender, 3-4 minutes.
• Add shallot and garlic. Cook, stirring occasionally, until fragrant, about 1 minute.
• Fold in tomatoes, capers, sunflower seeds, reserved cooking liquid and liquid aminos. Taste and adjust seasoning as desired with kosher salt.
• Add pasta. Cook, tossing to incorporate pasta, about 1 minute.
• Remove from heat. Toss in basil and 1 tablespoon olive oil. Taste and adjust seasoning as desired with kosher salt and black pepper.
Divide pasta between 2 plates, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...