One thing I’m consistently hearing from friends, family, and readers, is they don’t have much time to spend in the kitchen. Also, groceries are expensive! I get it, I’m here with you. Our grocery bill is slowly climbing too. It’s making me crazy!
To help you with those problems, I’ll share low-cost, quick, whole food plant-based meals! This zucchini summer pasta is my first one, it costs about $8.00 and takes 30 minutes to make! (unless you have children, it might take longer in that case.) I used gluten-free pasta, but if you use whole wheat pasta, that will help cut costs too.
This dish is layers of summer flavors with; zucchini, yellow squash, lemon, dill, and spinach. I like to serve it warm, but you can choose to have it cold too! Add seared tofu if you want more protein and substance.
If you use any of the links in this post, thank you! I will receive a small commission that will help keep this blog going and allow me to continue to share recipes for optimal health.
![](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2022/06/4-1.png?resize=600%2C900&ssl=1)
Ingredients and their health benefits:
Zucchini: This summer squash is high in nutrients and low in calories. It’s very cost-effective, especially when they’re in season, making it a perfect choice for a recipe add-in.
Yellow Squash: Another summer squash that is an easy add-in! It also is low in calories and high in fiber! I love mixing yellow squash and zucchini in a dish for extra color!
Lemon: Did you know there are at least 30 different types of lemons? Lisbon lemons are the most common that you’ll find in your grocery store. Lemons are one of the most versatile plants on the planet. Not only are lemons used for culinary, but for cleaning too. This bright citrus gives dishes a fresh, clean taste.
Dill: Helps reduce type 2 diabetes and is packed with flavonoids, Vitamin A Vitamin, Calcium, and Iron.
Spinach: This lovely leaf has anti-inflammatory properties, promotes eyesight, and boosts immunity.
Chickpea Pasta: Chickpea pasta is an excellent pasta option because it has extra protein and is gluten-free.
To get my plant-based beginner’s guide, click here.
For more information on a plant-based diet, check out this post.
What to serve with:
I love chickpea pasta! It’s a good source of protein and is gluten-free. For additional protein, you can add seared tofu to this dish. For more nutrients, serve it with a simple salad on the side.
Tips for cooking:
Wash and prep all of the ingredients before cooking. When the pasta is complete, the dish cooks quickly.
Add more herbs if you like!
Change out the greens. I used spinach that I had leftover in my fridge (who doesn’t have spinach just sitting in the fridge?) You can use kale, arugula, or whatever you have on hand.
When reheating, splash some fresh lemon juice on it. Then cover with a lid, but vent it.
![](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2022/06/3.png?resize=600%2C900&ssl=1)
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How to make this Summer Zucchini Pasta:
Equipment:
Small Stock Pot
Colliander
Cutting Board
Sharp Knife
Wooden spoon
Serving Bowls
Ingredients:
1/4 cup of low sodium vegetable broth, for cooking
1 box of 8 oz Banza pasta (you can use whole wheat pasta if you like!)
2 cloves of garlic, minced
1 shallot, finely sliced
1 zucchini, cut into discs and then cut in half
1 yellow squash, cut into discs, and then cut in half
2 handfuls of spinach (optional)
1/4 cup of fresh lemon juice
1 teaspoon of sea salt
1 teaspoon of pepper
.5 oz of fresh dill, chopped
Sliced almonds
Preparation:
First, use a small stock pot, heat water for the pasta, and follow the directions on the box to cook the pasta.
Then, prep all ingredients; mince the garlic, slice the shallot, cut the zucchini and yellow squash, press the lemon for juice, and chop the dill.
Then, put a skillet over medium-high heat and add the low sodium vegetable broth to the pan. Once the pan is hot, add the shallot and garlic and cook until the ingredients are fragrant. (about 2-3 minutes)
After that, add the zucchini and yellow squash. Then cook for another 3 minutes, be careful not to overcook.
Next, add the pasta, lemon juice, spinach, (if using) salt, and pepper to the pan. Gently fold the ingredients together. Then allow the flavors to infuse together, cooking for another 3-5 minutes or until the spinach has wilted.
Once the pasta is complete, top it with fresh dill and almond slices. Then portion into server dishes.
![Summer Zucchini Pasta](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2022/06/Summer-Zucchini-Pasta-pin.png?resize=512%2C1024&ssl=1)
![Summer Zucchini Pasta](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2022/06/2-2.png?fit=167%2C250&ssl=1)
Summer Zucchini Pasta
Equipment
- Small Stock Pot
- Colliander
- Wooden spoon
- Serving Bowls
Ingredients
- 1/4 cup of low sodium vegetable broth for cooking
- 1 box of 8 oz Banza pasta you can use whole wheat pasta if you like!
- 2 cloves of garlic minced
- 1 shallot finely sliced
- 1 zucchini cut into discs and then cut in half
- 1 yellow squash cut into discs, and then cut in half
- 2 handfuls of spinach optional
- 1/4 cup of fresh lemon juice
- 1 teaspoon of sea salt
- 1 teaspoon of pepper
- .5 oz of fresh dill chopped
- Sliced almonds
Instructions
- First, use a small stock pot, boil water for the pasta, and follow the directions on the box to cook the pasta.
- Then, prep all ingredients; mince the garlic, slice the shallot, cut the zucchini and yellow squash, press the lemon for juice into a measuring cup, and chop the dill.
- Then, put a skillet over medium-high heat and add the low sodium vegetable broth to the pan. Once the pan is hot, add the shallot and garlic and cook until the ingredients are fragrant. (about 2-3 minutes)
- After that, add the zucchini and yellow squash. Then cook for another 3 minutes, be careful not to overcook.
- Next, add the pasta, lemon juice, spinach, (if using) salt, and pepper to the pan. Gently fold the ingredients together. Then allow the flavors to infuse together, cooking for another 3-5 minutes or until the spinach has wilted.
- Once the pasta is complete, top it with fresh dill and almond slices. Then portion into server dishes.
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