Spinach Pasta with Organic Summer Veggies

It's Summer time and I couldn't be more excited. I have been extremely busy building our 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 it's 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 a 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 which 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 1/2 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, cut lengthwise or in half
2 Tbls olive oil
2 Tbls seasoned rice vinegar
1 1/2 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 combine 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. 


note: I buy vegan pesto at the local health food store. If you don't have vegan pesto, substitute traditional, cheesy pesto. You can also make your own fresh pesto at home and store in fridge for weeks at a time.