Why We Love This Recipe
From the wonderful summertime bounty of fresh vegetables and herbs, here is a combination that nourishes and balances Pitta and would be equally balancing for Kapha. Because of the oil, it could also be considered within range for Vata. The mint should be minced to smithereens, as the leaves can be a bit coarse. This tridoshic pasta is especially balancing for Pitta, which makes it a great summer choice. It’s also easy to make and a family favorite.
- ½ pound of dried pasta shapes, such as penne, small shells or orecchiette
- ¼ cup of olive oil or ghee
- Pinch of hing (optional)
- 2 cups of French or green beans, trimmed and halved crosswise
- 3 cups of zucchini or other summer squash, quartered lengthwise and sliced
- Liquid seasoning or salt
- 2 tablespoons of olive oil
- ¾ cup of dry bread crumbs
- ¾ cup of finely-chopped fresh basil
- ½ cup of finely-chopped flat-leaf parsley
- ¼ cup of minced fresh mint
- Black pepper
- Cook the pasta until al dente. Drain.
- Heat the ghee or oil with the hing in a skillet over low heat. Add the French or green beans, cover, and sauté for 2 to 3 minutes.
- Add the zucchini or summer squash, sprinkle with liquid seasoning or salt, cover, and cook until tender, stirring occasionally.
- Heat the second amount of oil in a skillet. Add the hing and sauté for 30 seconds, until fragrant. Add the bread crumbs and sauté, stirring constantly, until golden brown and crisp.
- Add the basil, parsley, mint, and a sprinkling of black pepper, and stir. Toss with the pasta and vegetables. Adjust the seasoning.
Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000
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