This late-summer pasta dish with a mint-like touch is a delight for all Dosha types. The many herbs and fresh vegetables are ideal to soothe Pitta and Kapha Dosha, and the olive oil helps to keep Vata Dosha in balance. But especially if your Pitta Dosha is too high, this dish is for you!
Ingredients for 4 persons:
- 250 g pasta, e.g. penne, farfalle or conchiglie
- 60 ml olive oil or Ghee
- a pinch of Asafetida (Hing)
- 200 g green beans, cleaned and chopped
- 320 g zucchini or summer squash, cubed or chopped
- a pinch of rock salt
For the topping:
- 2 tbsp of olive oil
- a pinch of Asafetida (Hing)
- 90 g breadcrumbs
- 30 g coarsely chopped basil leaves
- 30 g coarsely chopped parsley
- 15 g coarsely chopped mint leaves
- a pinch of black pepper
Preparation:
Cook the pasta according to the instructions on the package, drain the water and keep it warm. Gently heat the 60 ml of olive oil or Ghee together with a pinch of asafetida (Hing) in a frying pan. Add the green beans, cover, and sauté for about 2 to 3 minutes.
Add the zucchini or pumpkin pieces, salt and let simmer (covered) until the vegetables are cooked. Stir occasionally.
Topping: In a second frying pan, heat 2 tablespoons of olive oil, also with a pinch of asafetida, and heat it up for half a minute until it becomes fragrant. Add the breadcrumbs while stirring constantly and roast until golden brown. Finally, stir in the chopped herbs and season with black pepper.
Mix the pasta and the vegetables and arrange on plates. Garnish with the topping.
Enjoy!
Recipe and picture: © Maharishi AyurVeda Products International, Inc.
© Maharishi AyurVeda Privatklinik Bad Ems
