Fresh Summer Pasta Bowl
CATEGORIES
INGREDIENTS
  • Cooking Time: 8-12 min
  • Servings: 4-6
  • Preparation Time: 5 min
  • 500 g of pasta, cooked according to package
  • PASTA TOPPING
  • 2 cups of arugula, roughly chopped
  • 1-2 cups of kale or other leafy greens, cut in thin ribbons (ex: kohlrabi leaves)
  • 4-5 radishes, chopped
  • 2 white turnips (rabioles), chopped in 1/2 inch to 1 inch cubes
  • 1 cucumber, chopped (optional, I often leave it out)
  • 1 tomato, diced or a few handful of cherry tomatoes, cut in half (optional, I often leave it out)
  • 1-2 green onions, chopped
  • A few handfuls of basil, chopped
  • SEASONING
  • A bit of olive oil
  • Salt and pepper, to taste
  • Hot chili pepper flakes (optional)
  • A bit of balsamic vinegar (optional, I often leave it out)
  • NOTES:
  • - YOU FIND RADISHES OR ARUGULA TO STRONG: Add a bit of balsamic vinegar = it really tones down the arugula and radishes!
  • - WANT A VINAIGRETTE: You can also serve with any vinaigrette you like such as this one: https://www.bakespace.com/recipes/detail/Quick-Kale-%28or-Leafy-Greens%29-Salad/92676/
DIRECTIONS
  1. Cook pasta according to package (or make fresh pasta if you are game)! Drain and set aside.
  2. Chop all vegetables.
  3. ASSEMBLY: Put pasta in each bowl. Top with vegetables. Add the seasoning directly to each bowl (or serve with any vinaigrette of your liking such as this one listed in the ingredient section). Bon appétit!
RECIPE BACKSTORY
FEATURING: Arugula, kale (or other leafy greens), white turnips (rabioles) and/or kohlrabi, radishes, green onions and basil. Cucumber and/or tomato (optional). A super easy & refreshing pasta dish perfect for hot days and week-ends! Great for kids as they can pick and choose what they want. You can also try it with fresh pasta, gluten-free pasta or whole wheat pasta!