Artichoke, Zucchini and Olive pasta

pastaThis light, delicious pasta is perfect for summer. All ingredients are beneficial during  the summer season.


Artichoke hearts – 1 can (even better if fresh)

Green olives with pimento – 1 cup

Zucchini – 1 medium, halved and sliced 1/4 inch thick

Red wine vinegar – 1/4 cup

Fresh Oregano & Basil – 1 tbsp. each

Pasta – 1lb

Olive oil – 1/4 cup

Garlic – 6 cloves, smashed

Salt & pepper – to taste

Red pepper flakes – 1 tsp

Corn starch – 2 tbsp.

Water – 1 cup

How to prepare

Put a large pot of water on to boil. Add one tsp oil so pasta doesn’t stick.

Wash, cut in half, then slice the zucchini

Drain artichokes, and slice. Take olives and slice in half

In heavy pot, add olive oil and heat on low. Add smashed garlic and stir so it doesn’t burn. Wash and add oregano and basil. Add red wine vinegar & water.

When water boils, add pasta.

Add zucchini, olives and artichokes and turn heat up to medium, stirring constantly. Add salt.

Cover and let zucchini soften, about 10 minutes.

Once Zucchini is soft, add pepper, and more oil, red wine vinegar to taste if necessary. Add red pepper flakes.

Put corn starch in small glass and add enough water to cover. Stir. Add to sauce and keep stirring to thicken. About 2 minutes. Taste sauce to make sure it is delicious.

When pasta is done, drain and add into sauce. Stir well until all pasta is coated.

Serve and top with fresh grated parmesan or Romano cheese if you wish.

From The Tao of Tummy © book

About Dao of Tummy

Elisabete Alves de Souza, DOM, has over two decades of clinical experience. She is part of a Daoist lineage that focuses on achieving more significant states of health. Dr. de Souza has drawn from many studies in Brazil, California, New York, Chicago, and more to create her innovative nutrition treatments. She treats different conditions and symptoms in a nonaggressive way, transforming and fortifying your health with her unique knowledge and technique.
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