Pasta in the summer? It’s totally possible — and truly appealing — when you lighten up your favorite pasta dish with a plant-based noodle served up with flavorful veggies in a summer spaghetti salad.
Who doesn’t love pasta? Order your copy of the Body Ecology Living Cookbook to get more nourishing (and gluten-free!) noodle recipes.
Thanks to some really amazing companies, like Miracle Noodle, we now have delicious, easy to prepare, and healthy alternatives to traditional pastas readily available. Now, you can have your spaghetti without worrying about gluten, soy, or other fillers.
The fiber-rich konjaku noodles used to make this spaghetti salad are sure to rid you of your cravings for the pastas of yesterday.
- (2) 7 oz. packages Angel Hair Miracle Noodles
- 1 red pepper, chopped
- 2 sm. zucchini squash, chopped
- 1 sm. yellow squash, chopped
- 2 handfuls spinach, chopped
- 1 handful kale leaves, chopped
- 1 handful basil, chopped
- 3-4 cloves garlic (or more, to taste)
- 1 tbsp. each of rosemary and thyme
- Hawaiian or Celtic sea salt, to taste
- Cracked black pepper, to taste
- Handful dulse flakes
- Lemon juice, to taste
- Olive oil
- Unrefined coconut oil (for cooking)
- Prepare your konjaku noodles as directed on the package.
- Rinse them lightly, place in a pasta bowl, and drizzle olive oil over them.
- Heat your coconut oil over low heat and lightly sauté the garlic, rosemary, and thyme.
- Gradually add in your kale until soft.
- Turn off the heat and add in your spinach so that it wilts just a little.
- Next, pour this mixture over your noodles and lightly mix in red peppers, zucchini, basil, dulse flakes, sea salt, and pepper.
- Drizzle each serving with a splash of lemon juice, and enjoy with your favorite probiotic beverage or fermented cultured vegetable blend to aid in digestion.
Speaking of summer: This gut-soothing millet tabouli salad with garlic mint dressing is another Body Ecology favorite for warmer weather.