I haven't tried this dish yet for myself, although I'm really looking forward to it - especially as the weather starts to get warmer! I don't know why (let me know, if you know the answer!), but citrus flavors always seem to appear with the late spring and summer. And in the late spring/summer, I always get cravings for food with those flavors! I know its still only April, so I may be jumping the gun.... Anyway, I happened upon the following recipe recently, and wanted to share it with you. If you end up trying it before I do, let me know how it turns out! Thank you Vegan Daemon for this recipe and the photo! I can't wait to try it!
Recipe credit: http://www.easyvegan.info/2013/08/12/lemon-pepper-pasta-salad/
Ingredients:
3 tablespoons extra-virgin olive oil
1-15 oz. can corn
1 green zucchini, diced
1/2 cup black olives
4 tablespoons minced garlic
1 tablespoon basil
1 tablespoon lemon pepper seasoning
1 teaspoon salt
1/4 cup lemon juice
4 cups cherry or grape tomatoes, cut in half
1 pound bow-tie pasta (about 4 cups uncooked)
Directions:
In a large skillet, heat the olive oil on a medium flame. Add the corn and cook for 2-3 minutes. Next add the zucchini, olives, garlic, basil, lemon pepper, and salt and continue to cook until the zucchini becomes tender. Then remove from the heat and set aside.
Cook the pasta according to the instructions on the package. I love bow-tie pasta, and for some reason, it always seems like the best pasta to use in pasta salad - but that's just me :) You, of course, can use any type of pasta that you like! When the pasta is done, add in the halved cherry (or grape) tomatoes, the ingredients from the skillet, and the lemon juice. Mix it all up and enjoy right away! Or let it cool and enjoy it cold!
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