Healthy Summer 'Pasta' Salad

Healthy Summer 'Pasta' Salad
Staff Writer
Healthy Summer 'Pasta' Salad

Casey Friedman

Healthy Summer 'Pasta' Salad

Pasta salad sometimes gets a bad reputation, especially in the summer, because so many people are trying to avoid carbs. But this recipe turns the notion of pasta salad on its head by replacing real pasta with zucchini ribbons. If prepped and cooked properly, they have the same texture and size of real pasta, maintaining the integrity of the pasta salad experience in a healthier way. And since it's served cold, you can prepare it ahead of time and use it for any occasion.

See all zucchini recipes.

Click here to see Pasta Salad, Please.

2
Servings
494
Calories Per Serving
Deliver Ingredients

Notes

Note: This salad can be made well in advance since it is cold, but in order to keep it from getting soggy we recommend keeping the zucchini and favas seperate until plating.

Ingredients

  • Dash of  salt, plus more for cooking the beans
  • 1  Pound  fava beans
  • lemons
  • 2  Teaspoons  chili powder
  • 2  Tablespoons  olive oil
  • zucchini, trimmed
  • 1/4  Cup  feta cheese, crumbled
  • 1  Cup  cherry tomatoes, halved

Directions

Bring a large pot of water to a boil over high heat. Season with salt, to taste. Add the fava beans and cook for 2 minutes. Remove the fava beans, let cool, and shuck them fully. Combine in a sauté pan with the juice of ½ lemon, chili powder, 1 tablespoon of the olive oil, and salt. Sauté for 2 minutes, remove from the heat, and set aside.

Create thin strips of zucchini using a cheese plane. (It is essential for the strips to be very thin so that they have the weight and texture of a pasta such as pappardelle.)

Heat the remaining olive oil in a saucepan over high heat and add the juice of 1 lemon. Cook the zucchini strips quickly for about 1 minute, stirring constantly so they don't burn. They should, however, caramelize a bit. Make sure to remove the zucchini when it is cooked, but still a bit firm (or, if it were pasta, it would be "al dente").

Let everything cool and then transfer the zucchini and fava beans to a serving bowl. Add the feta cheese, cherry tomatoes, and the remaining lemon juice. Mix and serve.

Nutritional Facts

Total Fat
22g
31%
Sugar
10g
11%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
56g
43%
Protein
19g
41%
Vitamin A, RAE
77µg
11%
Vitamin C, total ascorbic acid
34mg
45%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
200mg
20%
Choline, total
3mg
1%
Fiber, total dietary
14g
56%
Folate, total
24µg
6%
Iron, Fe
8mg
44%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
93mg
13%
Selenium, Se
5µg
9%
Sodium, Na
1168mg
78%
Water
15g
1%
Zinc, Zn
1mg
13%

Healthy Shopping Tip

Choose raw fruits, vegetables, and meats, and unprocessed foods.

Healthy Cooking Tip

Substitute butter for olive oil, and bake, broil, or grill instead of fry.