ZUCHINNI COCONUT PASTA

4 servings, 15 minutes

INGREDIENTS

• 10 oz package of spiral or penne brown rice pasta (can also use any type of GF noodle OR slow dried regular pasta)

• 1 tbsp ghee 

• 3 cups zucchini, chopped 

• 2 tsp dried oregano

• 2 finger pinch asafetida powder (optional, adjust to taste)

• 1/2 tsp chili powder 

• 1 cup coconut milk

• 1/2 cup fresh basil leaves 

• Juice of 1/2 lemon 

• Salt & pepper taste 

• 1/2 cup pasta water

• Fresh paneer, mozzarella, or sprouted mung beans for topping (optional - for extra protein if desired)
  

DIRECTIONS

1. Begin by cooking the brown rice noodles according to package directions.

2. Add ghee to a medium saucepan over medium heat. Add the chopped zucchini, oregano, salt, asafetida, and chili powder. Cover and cook until tender, stirring occasionally to prevent burning. 

3.  Add the coconut milk, basil, lemon juice, salt & pepper, cooked zucchini and 1/2 cup of pasta water to a blender or food processor. Blend into a sauce-like consistency.

4.  Pour sauce over cooked brown rice noodles. Option to serve with fresh paneer or mozzarella.  Enjoy!

#under15minutes #lunch #dinner #summer #vata #pitta #kidfriendly

Notes

• I created this recipe while I was pregnant for a client who loved non-Indian Ayurvedic food and we could both not stop making it.

• This recipe is so easy, so quick, so tasty, so satisfying, and very easy to digest. It is one of my favorite summer-time go-to weeknight recipes.

• I like to serve it with fresh paneer or mozzarella - that satisfies my vata/pitta body. But, if kapha, go with sprouted mung beans or a side of freshly steamed kale :).