Ayurveda Recipes from Maharishi Ayurveda

Summer Pasta with Cream Sauce

• 2 Tbl. Maharishi Ayurveda Ghee with Lemon, Dill & Thyme
• 2 Tbl. olive oil
• 3 large zucchini (cubed)
• 1 Tbl. Maharishi Ayurveda Pitta Churna
• 1 Tbl. rubbed sage
• 1 tsp. salt
• 1/2 cup water
• 1/2 pint thick coconut milk (not cream)
• 16 oz. shredded skim mozzarella
• 6 roma tomatoes
• Fresh ground pepper
• 2 oz. Parmesan (grated)
• 16 oz. ziti, rotini or fusilli cooked until al dente

Combine ghee and olive oil in a large frying pan and bring heat to medium high. Add pitta churna, sage and salt and cubed zucchini and sauté on medium for four minutes, stirring constantly.

Add water and (coconut milk) and cover. Return to high until mixture boils and then reduce to medium heat and cook for 10 minutes until slightly reduced in liquid. Add three chopped Roma tomatoes, cover and simmer for an additional five minutes. Remove from stove. In a large casserole dish, spread the cooked pasta evenly. Gently pour the cooked zucchini and cream mixture on top of the cooked pasta.

Grind pepper to taste over the top then add the shredded mozzarella.

Finally, garnish with the last three Roma tomatoes (sliced) and the Parmesan.

Cover casserole tightly and place in a 400 degree oven for 15 minutes.