Vegan Pasta with Grilled Yellow & Baby Zucchini, Lemon & Pistachios

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Lately, I feel like I keep saying my recipes are easy & delicious – and this one is no exception.  A few simple ingredients & it can really be read in 20 minutes.  I bought these gorgeous yellow zucchini & cutie baby zucchini (above) at the farmer’s market recently.  I also bought those garlic chives you see under the zucchini.  Regular zucchini & regular garlic will work just fine.  I did not add cheese to this but (if you are not vegan) some high quality Parmesan might be nice – or vegan Parmesan.  The amount of lemon & garlic are a matter of taste – and I tend to lay on all flavorful ingredients with a heavy hand.  You might prefer smaller quantities – your call.  The pistachios add a nice crunch but are not critical to the dish.  Toasted pine nuts might be nice, too.  Either way – I repeat – this is easy & delicious.

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Vegan Pasta with Grilled Yellow & Baby Zucchini, Lemon & Pistachi

Serves 2


1/2 lb pasta – cooked & drained

1/2 lb baby zucchini – ends trimmed

2 yellow zucchini – sliced into rounds

(OR – 4-5 regular zucchini – sliced)

1 lemon – zested & juiced

10 garlic chives – chopped (or regular garlic- I would use 4 – or to taste – chopped)

Shelled pistachios – chopped (quantity up to you – I used about 1/4 cup)

1/4 cup some sort of Italian dressing or just plain olive oil

Olive oil


Parsley – chopped

Garnish – lemon wedges

OPTIONAL – 1/4 cup shaved Parmesan or vegan alternative

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Cook the pasta.

Toss the zucchini in the Italian dressing or olive oil & grill (on a grill or in a grill pan) on high for a few minutes – turning once or twice – until tender & a bit charred.  Set aside.

In a large saute pan – heat maybe 1 TBS olive oil & saute the garlic chives or regular garlic for a minute.  Add the zucchini & a few pinches of lemon zest. Add some lemon juice and S&P.  Taste & add more of the zest, juice and S&P until it tastes right to you.

Add the pasta & toss & heat through.  If using vegan or regular Parmesan – toss that in now.  Serve with parsley, pistachios, lemon wedges & lots of fresh cracked pepper.

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