Gemelli Pasta with Leeks, Corn, and Zucchini Ribbons
Sweet corn and leeks play with delicate zucchini ribbons in this light, fresh pasta dish. Using chickpea gemelli pasta, this plant-based dinner recipe is gluten-free and full of vegan protein. A quick and satisfying weeknight meal.
1leektrimmed, cleaned thoroughly, and thinly sliced
2clovesgarlicminced
1/4teaspooncrushed red pepper flake
2ears of cornkernels cut from the cobs
2medium zucchinithinly sliced into ribbons on a mandolin
2tablespoonsfresh basilchiffonade
Salt and pepperto taste
Instructions
To make the Gemelli Pasta:
Bring a large pot of water to boil over high heat. When the pot of water is boiling, add the Gemelli chickpea pasta noodles. Stir. Return to a boil. Cook a couple of minutes short of done, when the pasta is still “al dente”. This is usually 4-5 minutes. When the pasta is done, scoop out 2 cups of the pasta water. Then drain the pasta. Set aside.
While the water is coming to a boil, prepare the leek, garlic, corn, and zucchini.
To make the oil-free Leeks, Corn, and Zucchini Ribbons:
In a wide saute pan, sweet the leeks over medium heat until tender, 7-8 minutes. Be careful not to brown the leeks. If they start to burn, reduce the heat and add a splash of water.
When the leeks are tender, add the red chili flake, garlic, and corn. Saute until aromatic, 1-2 minutes.
At this point, you need your pasta to be ready. If it’s not, turn down the heat on the leeks until your pasta is “al dente”.
To make the Gemelli Pasta with Leeks, Corn, and Zucchini Ribbons:
When the pasta is “al dente”, pour 2 cups of the pasta boiling water into the pan with the leeks. Drain the remaining water. Add the pasta to the pan, along with the corn and zucchini ribbons. Cook over medium heat until the zucchini is tender, 4-5 minutes.
Add the lemon zest and basil. Season with salt and pepper.
Taste to adjust seasoning. Serve immediately. Enjoy!