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
860
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
  • 2 lemons
  • 2 Teaspoons chili powder
  • 2 Tablespoons olive oil
  • 4 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
43g
61%
Sugar
36g
40%
Saturated Fat
19g
79%
Cholesterol
22mg
7%
Carbohydrate, by difference
106g
82%
Protein
33g
72%
Vitamin A, RAE
144µg
21%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
98µg
100%
Calcium, Ca
293mg
29%
Choline, total
7mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
26g
100%
Folate, total
345µg
86%
Iron, Fe
8mg
44%
Magnesium, Mg
87mg
27%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
391mg
56%
Riboflavin
1mg
91%
Selenium, Se
7µg
13%
Sodium, Na
429mg
29%
Water
179g
7%
Zinc, Zn
3mg
38%

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.