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Oh pasta, you beautiful baby- full of comfort and good feels, I’ve missed you. And what better way to welcome you than with this Weeknight Summer Pasta?!
If I wanted to take a guess at why I love this weeknight summer pasta, it’s going to have to be the “summer” aspect of it. There is just something about fresh basil, when you chop it up and sprinkle it over… pretty much anything… well that’s how dreams are made folks. So if you haven’t heard the term, sweet basil dreams, you are welcome.
And what certifies this weeknight summer pasta as “weeknight?”
So quick weeknight meals for two are clutch during the week. What you may know about me is that I may not be the most organized person. And it might be possible that while I’m cooking, things tend to escalate quickly. If every spice jar has made it’s way out of the kitchen cabinet, just know a lot of love went into what your about to indulge in.
But that is why this weeknight summer pasta is so dang great. With minimal ingredients it’s hard to create a kitchen catastrophe, I didn’t say impossible, but it is hard. Clean up is the sheet pan you use to roast the veggies and then the pasta pot you cook the pasta in. Hence, the quick weeknight meals for two category.
Now before I get to the recipe, I wanted to talk pasta.
Obviously you can use regular pasta in this dish. But since going through Whole30, I’ve been more mindful about what feels good in my body and what doesn’t. Sometimes my stomach has awful pain from wheat, sometimes it doesn’t. That being said it’s really hard to find a gluten-free pasta that actually tastes good. Change my mind.
Well, I found one!! So It’s called Banza and it’s made from chickpeas. When I say it’s really hard to tell the difference, know this. Baylen, couldn’t even tell. He actually said “I can’t believe you actually made pasta for dinner”. I neglected to tell him it was a gluten-free substitute. But if that doesn’t tell you something… Also, in one, two-ounce serving there is 14 g of protein. That is nuts compared to traditional pasta at 2.9 g of protein.
So what I’m saying is basically try it out by clicking below if you are at all curious because I think it’s amazing.
Okay, okay I’m done trying to shove gluten free pasta down your throat (literally).
Whip up this weeknight summer pasta and live your best summer life.
Weeknight Summer Pasta
- 1 Zucchini, sliced into coins
- 1 Yellow Squash, sliced into coins
- 1 Cup Cherry Tomatoes,
- 4 oz, Pasta of Choice (I used Banza)
- 1/2 cup Fresh Basil, chopped
- 1/4 cup, Walnuts, crushed and toasted
- Olive Oil
- Salt and Pepper
- 2 tbsp Parmesan Cheese
Add 1 tsp olive oil to pan turn on medium-low heat
Add walnuts and continuously stir over heat until a nutty aroma occurs
Remove from heat
Season with salt and pepper
Heat oven to 400 degrees
Start boiling your water for the pasta according to package instructions
Toss sliced zucchini, yellow squash, and cherry tomatoes in 2-3 tbsp olive oil and salt and pepper in medium bowl
Pour on to sheet pan and cook in oven for 15 minutes in oven
Cook pasta according to directions on package
When vegetables are done roasting take out of oven
When pasta is done cooking drain water and put pasta back in pot
Add in 1 1/2 tbsp of olive oil, salt, and pepper
Mix in roasted veggies
To serve put veggies, chopped, fresh basil, and pasta in bowls
Top with toasted walnut, parm cheese, and black pepper