Jenn’s Cook Book

For quite some time, I have wanted to make a tri-color vegetable dish using red, yellow, and green but never seemed to get around to it. After reviewing items purchased recently as well as current canned goods, I created this tasty side dish. It would also be great with rice, but I like the pasta element.

In the spirit of Veganomics, use the pasta and veggies you have on hand, below are just my recommendations. Also, this recipe makes a rather large amount of food, so be prepared to take advantage of leftovers.

Jenn’s Stoplight Pasta

1/2 lb (about half a box) orzo pasta
1 tsp salt
1 tbsp vegetable oil
1 lb zucchini, quartered lengthwise and sliced
1 can (14-16 oz) corn kernels, drained
1 can (14-16 oz) diced tomatoes, drained
1/4 cup basil leaves, torn
fresh ground black pepper

Bring a large pot of water boil. Add salt and orzo, prepare according to package directions (about 8-10 minutes).

Meanwhile, heat oil in a large skillet. Over medium-high heat, saute zucchini until almost tender, about 5 minutes. Add corn and tomatoes (don’t drain tomatoes thoroughly, a little juice will add flavor). Saute an additional 3-5 minutes until vegetables being to brown slightly.

Drain pasta and fold in vegetables. Add basil and pepper (to taste), can be served hot immediately or chill for 1 hour to serve cold.

Make a simple and delicious soup by placing leftovers in a small saucepan and covering with chicken or vegetable broth. Set on medium-low heat until everything is warmed, about 5-7 minutes, and enjoy. NOTE: Do not store leftovers with the broth poured in, the orzo and zucchini will absorb the liquid and turn mushy.

If you only have a small amount left and want to make a side, another great idea is mixing it with steamed rice for a vegetable pilaf. You could also add sauteed garlic, onions, and mushrooms to stretch this dish even farther.

Economically Friendly: Orzo was on sale, and it worked well in this dish. Zucchini is a great seasonal vegetable for summer, usually at $0.99 a pound. Look for canned goods sales and stock up on things you use regularly. Making soup or even a cold salad out of the leftovers is cheap way to stretch this dish.

Ecologically Responsible:Only make this if you are prepared for leftovers or feeding a crowd, otherwise it will be wasteful to make a dish this big.  This recipe can be adjusted to seasonal vegetables, or whatever is in the pantry! I’m not going to delve into the tomato-picking controversy, except to say that the only time I buy fresh tomatoes is at a Farmer’s Market.

Excellently Healthy:Pasta got a bad reputation during the no-carb phase, but it is still a healthy food - in moderation. Look for low-sodium canned vegetables, or buy fresh, local vegetables to reduce the salt content. Usually I prefer fresh produce, but corn and tomatoes are the exceptions for me.

Print This Recipe