The Pasta Life

Summer

Pasta is the proof that it doesn't need to be complicated to be good. Just mix it up with some seasonal veggies and your Monday night will be saved!

5 portions
35 minutes

• 500g ancient whole wheat pasta (not ancient as in old but the sort of flour)

• 1 big zucchini (that's what she said hehe)

• Olive oil

• Fresh basilic

• 1 beetroot

• Curly kale (it really is normal kale)

• Garlic

• Spices of choice

• Nuts & grains (like sunflower seeds & pumpkin seeds for example)

• Salt and pepper

Start by putting the oven on 200 degrees. Cut all the veggies and put them on a plate (that will go in the oven). Make sure to cut the curly kale in bigger chunks/stripes, it will make it all a bit fluffier. Cut the garlic in half (big pieces). Sprinkle it all with olive oil and spices and put in the oven for 20-30 minutes. Then put the water to boil and put the pasta in once the water is bubbling like a jacuzzi. Let it boil until it's al dente or longer if you want the pasta to be sloppier (it's ok we won't judge). Once the pasta is done pass it under cold water to keep it toothy toothy (we like it better that way). Then mix it with the warm veggies, add salt and pepper if you like and the fresh basilic (that will make the whole difference we promise!), voili voilà!

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