Ready to start your week on a nourishing note? This super simple Buckwheat Pasta Salad recipe is the ideal midweek dinner. It’s easy to prepare and leftovers make for a great lunch the next day!
In the Active Living Program Nourish Plan for this week, our Buckwheat Pasta Salad is Wednesday’s dinner (with leftovers for lunch on Thursday wink ) so now is the time to make sure that you have everything ready to go to whip up this speedy dinner.
Not a lot of time to meal prep? No problem, you probably have most of this in your cupboard already! And if not, a quick stop at the local grocery store on your way home will have you stocked up in no time!
Tip: While you’re there, why not grab a fresh potted basil plant rather than just leaves. Now you can add fresh herbs for the longterm rather than just one meal :)
BUCKWHEAT PASTA SALAD
PREP TIME: 5 MINUTES
COOKING TIME: 10 MINUTES
½ bunch asparagus
¾ zucchini, diced
200 grams cherry tomato
¾ cup spinach
½ bunch basil
2 tablespoons cottage cheese*
4 cups cooked pasta (we use buckwheat pasta)
¼ teaspoon salt
2 tablespoons olive oil
Preheat the oven to 180C. In an oven safe dish pour in the tomatoes, asparagus, zucchini, oil and salt. Place in the oven to cook for 10 minutes or until the vegetables are cooked to your liking. Remove from oven and pour in the cooked pasta, spinach and basil and stir to combine. Finish with dollops of cottage cheese and serve.
Serving suggestion: Enjoy on its own, or with a fresh green side salad.
Kitchen tips: We used buckwheat pasta, but you can use whatever you have! This is also a great meal to use your leftover veggies in the fridge!
*To make this recipe vegan friendly and/or dairy free, drop the cottage cheese and add in a nutritious plant based alternative. In our Active Living Program we recommend homemade ‘Chickpea Tuna’ or ‘Vegan Cottage Cheese’.
Share your take on this simple recipe with us!
Tag your snaps @lornajaneactive #activelivingprogram !