Charred Veggie Pasta

This is a perfect recipe for hidden veggies with the comfort of a pasta dish. It comes together quickly, too, making it an ideal weeknight meal! This includes all in-season summer vegetables. Just add pasta to your farmer’s market veggies, and you’ve got yourself a delicious dish!

Charred Veggie Pasta

Servings: 4
Total Time: 40 minutes

INGREDIENTS

  • 1 lb cavatappi pasta

  • 8 cloves of garlic, whole & peeled

  • ~1 lb sweet peppers, cut in half lengthways, then sliced to make half circles

  • 2 jalapeños, de-stemmed and seeded, chopped roughly

  • 8 oz cherry tomatoes

  • 28 oz artichoke hearts (either canned or frozen)

  • 10-12 Kalamata olives, sliced

  • 1 can chickpeas, drained and rinsed

  • 1/2 cup ricotta cheese (organic, pasture-raised when possible)

  • Avocado oil

  • Salt & pepper

  • Serve with: sourdough bread, fresh basil, pecorino Romano cheese

INSTRUCTIONS

  1. Bring a large pot of salted water to a boil. Add the cavatappi pasta, and cook to al dente, according to the package. Reserve 1 cup of pasta water prior to draining. Add pasta back to pot and cover until step 5.

  2. Position oven rack to the middle of the oven. Set oven to broil on low. Place garlic, sweet peppers, jalapeños, and cherry tomatoes on a baking sheet. Drizzle with avocado oil, salt and pepper, and toss to coat. Broil until peppers are charred. NOTE: Watch broiler carefully to ensure veggies don’t burn!

  3. Add charred veggies to a food processor, along with 1 tsp of salt. Pulse until evenly chopped, but not yet fully puréed.

  4. Drain artichokes (if using canned) and add to baking sheet. Drizzle with avocado oil and a pinch of salt and pepper. Broil until charred .

  5. Return the large pot (with pasta in it) over medium-low heat. Add charred veggie mixture and reserved pasta water. Once simmering, reduce heat to low. Add artichokes, Kalamata olives, and chickpeas and stir well to combine. Cook for an additional 1-2 minutes, or until heated through. Add ricotta cheese and stir to combine.

  6. Divide between shallow bowls. Top with fresh basil and grated pecorino Romano cheese. Serve with toasted sourdough bread, and enjoy!

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