Pasta with Organic Summer Veggies

It's Summertime and I couldn't be more excited. I have been extremely busy renovating my new house but have so many recipe ideas up my sleeve...all I need is a little more time in the day, sans kiddos {that won't be happening now that its Summer, big sigh}.

But this dinner came out so wonderful the other night and I just had to share it with everybody. It's the perfect recipe for my household because of its versatility. It can be made vegan or just vegetarian or even raw vegan. It fits everybody's diet needs and tastebuds. 

The base is brown rice spinach pasta and vegan pesto. The "sauce", which is more of a big summer salad, is a raw dairy-free Summer veggie salad. You can add parmesan for a nutty cheesy flavor or leave it off for a dairy-free version that still tastes fantastic. 

The pasta fills up the hungry people. But leave it out if you're not as hungry and just eat the veggies as a salad. My kids at the pasta only. {of course}.

Pasta Recipe

• 4oz ½ box spinach brown rice pasta noodles, cooked
• 3 Tbls vegan pesto {cheeseless}
• 3 Tbls shredded parmesan cheese, optional

After the noodles are boiled and soft, add pesto and parmesan. If you don't eat dairy, leave the cheese off. It's still very very tasty. 

Summer Salad "Sauce" Recipe

• 1c chopped cherry tomatoes {quartered or chopped in half}
• 1 large or 2 small zucchini squash, thinly sliced using a peeler
• 1 ear corn, kernals cut off using a knife
• 1c sugar snap peas or beans, cut lengthwise or in half
• 2 Tbls olive oil
• 2 Tbls seasoned rice vinegar
• 1 ½ pinches sea salt
• pepper, to taste
• 1 heaping teaspoon vegan pesto sauce, optional

Combine all of the chopped veggies in a bowl. Add the vinegar, olive oil, sea salt, and pesto. Mix again and let sit an hour or so before eating. You don't have to let it sit but the flavor combines better as they sit. 

Pour the salad/sauce over the pesto pasta for a delicious dinner.

Top with fresh basil and/or parmesan cheese for added flavor. 

Enjoy!