Ingredients
Equipment
Method
Preparation
- Slice the zucchini into thin rounds and sprinkle with salt. Allow it to rest for 10 minutes, then pat dry.
- Bring a large pot of salted water to a boil. Cook your choice of pasta until al dente, usually 8-10 minutes.
- Heat olive oil in a skillet, add diced onions, season with salt, and sauté for 5-7 minutes.
- In the same skillet, add the zucchini rounds and cook undisturbed for 4-5 minutes until golden brown.
- In a blender, combine basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, olive oil, and lemon juice. Blend until smooth.
- Combine the cooked pasta and vegetables in a mixing bowl, pour in dressing, and toss until coated.
Nutrition
Notes
Enjoy your salad cold or at room temperature. It’s ideal for summer meal prep and can be stored in the fridge for 4-5 days.