Why we love this recipe
This bright, veggie-rich pasta casserole is a wonderful choice for warm summer nights. It's fast, delicious, and lighter than you might think! You can find many of the ingredients at your local farmers market. Nothing beats a cool evening on the patio with a bowlful of farm-fresh summer pasta!
Summer is pitta season
The warm months of summer are influenced by Pitta dosha, the Ayurvedic mind-body energy associated with fire and water. Pitta governs all things heat-related in the body, including your digestion and metabolism. When summer’s warmer weather rolls around, most of us begin to feel the effects of increased Pitta in the atmosphere. You’ll likely start to feel warmer, more dynamic and energetic, and maybe even a bit overheated at times. Explore seven tips for staying cool this summer!
Signs of imbalanced pitta
If you’re starting to have a shorter fuse than usual, you may have the beginnings of a Pitta imbalance. Signs of excess Pitta include:
- Excessive body heat and sweating
- Frustration, irritability, and anger
- Occasional acid stomach
- Occasional heartburn
- Skin rashes
Whether or not your Ayurvedic constitution is predominantly Pitta, it’s beneficial to take measures to keep your fire element in balance during summer’s heat. Check out these helpful tips for keeping your summer cool at work, rest, and play.
Balancing pitta dosha
Stay hydrated by drinking cooling beverages and teas (but avoid ice-cold drinks, as they can interfere with your digestive fire). Our thirst-quenching Cucumber-Lime In-The-Summertime Juice recipe is a refreshing and hydrating choice, as is our AyurAde Summertime Tonic and Cooling Summer Water. For something with a bit more substance, try these three cooling summer smoothie recipes.
Avoid direct sunlight, especially when the sun’s at its hottest (i.e., during the noon hours). Engage in cooling activities like swimming and walking in the forest. Whenever possible, follow a Pitta-balancing diet, favoring foods that are light and cooling over those that are hot and spicy. Sweet, juicy fruits and fruit salads are especially beneficial for Pitta dosha.
And try this delicious recipe for summer pasta! In Ayurveda, pasta falls into the category of hearty and filling fare. But this recipe calls for a bounty of fresh veggies, which lightens and brightens things up considerably.
Remember to use organic ingredients whenever possible.
- 16 oz. ziti, rotini or fusilli, cooked until al dente
- 16 oz. shredded skim organic mozzarella
- 6 organic Roma tomatoes
- 3 large organic zucchini (cubed)
- ½ pint thick coconut milk (not cream)
- 2 oz. organic Parmesan (grated)
- ½ cup water
- 2 tbsp. organic olive oil
- 2 tbsp. organic ghee with lemon, dill and thyme
- 1 tbsp. Organic Pitta Churna
- 1 tbsp. rubbed sage
- 1 tsp. salt
- Fresh ground pepper
- Combine ghee and olive oil in a large frying pan and bring heat to medium high.
- Add the Organic Pitta Churna, sage, 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 °F oven for 15 minutes.
Try more cooling, delicious Ayurvedic recipes for summer. And when the dog days of August roll around, learn how to thrive in late summer with more great Ayurvedic tips.
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