Healthy Summer Pasta Recipes

Simple & Healthy Summer Pastas

From Guest Blogger Ashley Smaldino

Summer is such a wonderful time. The weather warms up, BBQs with friends and family become a weekend ritual and we spend more time outdoors, enjoying the sunshine and beauty of nature. The feeling in the air changes: we want to live more simply and slow down little, and cooking our meals is no exception!

As much as I love eating salads and smoothies during the warmer days, I like to have something warm and comforting for dinner that doesn’t take forever to make, especially in the summer.

One of my favorite ways to eat more veggies in the summer is with healthy pasta dishes. So I created these two recipes to help the busy woman you are keep things simple, but still super delicious!

Zucchini Pasta with Fresh Herbed Tomato Sauce

Serves 2

Grocery List:

• 2 zucchinis
• 1.5 cups pureed tomato
• 1/2 cup veggie broth or water
• 2-3 garlic cloves, minced
• 1 onion, diced
• 2 tomatoes, diced
• 1 tablespoon fresh parsley, thyme and basil, roughly chopped

Directions:

1. Using a spiralizer, make zucchini noodles and set aside
2. In a large sauté pan, add a little of the broth to cover the bottom of the pan and sauté and onion, adding broth a little at a time (or water) as it evaporates and cooks the onion
3. After a few minutes, the onion will be transparent. At this point, add the garlic and a little more broth or water to sauté for about a minute or until it’s fragrant
4. Add in the pureed tomato and herbs and mix everything together
5. Cook until the tomato mixture begins to bubble and simmer on low for about 5-8 minutes
6. Add the zucchini noodles, tossing with the sauce, and sauté for 2-3 minutes
7. Remove from the stove and top with more fresh herbs to serve

Brown Rice Pasta with Sun-dried Tomatoes and Roasted Veggies

Serves 2

Grocery List: 

• 1 package brown rice pasta (I like Lundberg & Jovial brands)
• 2 cups pureed tomato (or a 16 oz. jar of just pureed tomatoes)
• 1/2 cup sun-dried tomatoes, sliced thinly
• 2 red bell peppers, cut into quarters
• 1 eggplant, sliced into 1/2 inch pieces
• 1 bunch asparagus

Directions: 

1. Preheat oven to 375
2. Place bell peppers and asparagus on a baking sheet. Drizzle a little bit of olive oil over them and toss to coat evenly. Sprinkle with a pinch of Himalayan Pink Salt and some pepper to taste
3. Put eggplant on a separate baking sheet, drizzle with olive oil. Roast eggplant for ~15-20 minutes or until they begin to brown
4. Roast the peppers and asparagus for ~12-15 minutes
5. While the vegetables are roasting, cook the pasta 1-2 minutes less than the package directions and heat up the pureed tomatoes
6. Once the roasted veggies are cool enough, slice them and add to the pasta then add the tomato sauce
7. Cook everything together for a few minutes to incorporate all the flavors
8. Remove from heat and serve
9. Top with any fresh herbs you have on hand (I like parsley with this)

If you want more ideas beyond dinner that are plant-based and naturally gluten-free, check out my ebook: Happily Healthy. Eating well doesn’t have to mean slaving away in the kitchen, so here’s to healthy eating!

If you try these recipes, let me know! As I always like to share with my clients, “do your best to use all organic ingredients. I know it can be tough to find and afford at times, but the more organic produce you can put into your body, the more nutrients your body will receive and the better you will feel in the long-run!”

Big Hugs & Health,

Ashley

Ashley is a Certified Integrative Nutrition Health Coach, yogi, nature lover and self-proclaimed banana junkie living in Los Angeles. She helps women navigate stress, anxiety and chronic health issues so they can start living the life of purpose, passion, freedom and joy they deeply desire—she believes the life of your dreams IS possible, that your body can heal itself with the right tools and that you were born to live without limits!