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Special Diets

Cold Organic Vegetable Pasta Primavera

  • 1  lb  your favorite organic pasta
  • 1/4  cup  plus 4 TBS organic olive oil
  • 1  teaspoon  organic basil
  • 1  teaspoon  organic oregano
  • 1/8  teaspoon  organic cayenne or dash of hot sauce (optional)
  • 1/4  teaspoon  sea salt (or to taste)
  • 1/8  teaspoon  organic black pepper
  • 1  each  organic zucchini, cut into 1/2" strips
  • 2  each  organic summer squash, cut into 1/2" strips
  • 4  each  organic japanese eggplants or 2 regular organic eggplants, cut into 1/2" strips
  • 1  each  onion, cut into 1/2" slices
  • 1  each  organic red bell pepper, stem and seeds removed, cut into 3/4" slices
  • 1  tablespoon  minced organic garlic
  • 3  tablespoon  minced organic shallot or onion
  • 1/4  cup  organic lemon juice
  • 1/4  cup  organic balsamic vinegar
  • 48  ounce  organic crushed, diced, or chopped tomatoes
  • 1  cup  cubed feta cheese or 1/4 cup grated parmesan or romano cheese
  • 1/4  cup  capers (optional)
  • 1  cup  organic black olives, sliced or chopped (optional)
1. Grill vegetables
Mix in a large bowl, 1/4 cup olive oil, basil, oregano, cayenne, salt and pepper, then toss your vegetables in and mix around so the vegetables are well-coated. Broil or grill the vegetables over medium heat until tender, about 2 minutes on a grill, a bit longer under the broiler. You may wish to flip or turn them for even faster cooking.

2. Make sauce
Mix garlic, shallots (or onions), lemon juice, vinegar, 4 TBS olive oil, salt and tomato in a large bowl and mix well. Cover and refrigerate.

3. Cook pasta
Cook your pasta until done then drain in a colander.

4. Mix, plate and serve
Remove the sauce from the refrigerator, add most of the shredded basil and stir. Mix the pasta, the grilled vegetables and the sauce together in a large bowl. Add capers and olives, if desired. Plate each serving then add cheese, if desired and sprinkle with a few strands of shredded basil and serve.

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