Recipe type: Pasta Dish (a vegetarian, clean, whole, plant-strong recipe)
RECIPE WELLNESS BENEFITS: Fiber (from whole wheat pasta and sweet corn) - regulates and slows feelings of hunger, rids the body of toxins Folate (from zucchini) - supports a healthy-fuctioning heart, boosts brain function Lutein (from sweet corn) - supports sharp, clear vision Monounsaturated fats (from olive oil) - heart-healthy fats that help lower cholesterol and control insulin levels in the body Polyphenols (from olive oil) - an antioxidant that protects cells from damage Potassium (from zucchini) - maintains hydrated, smooth, supple skin Vitamin C (from zucchini and sweet corn) - detoxes the body, protects against free radicals and pollution, builds a strong and healthy immune system, promotes clear and smooth skin Vitamin E (from olive oil) - a potent antioxidant for a strong immune system, healthy vision, and clear and smooth skin
Total Time: 25 minutes Prep: 15 minutes Cook: 10 minutes
Yield: 4 servings
Difficulty: Easy
Ingredients
6 ounces whole wheat fusilli
1 shallot, diced
1 organic zucchini, quartered lengthwise and thinly sliced
1½ cups organic sweet corn kernels (frozen or fresh from the cob)
1½ tablespoons plus 2 tablespoons extra virgin olive oil
3 tablespoons white wine
⅔ cup parmesan, freshly grated
3 tablespoons fresh basil, chopped
Salt and freshly ground black pepper
Instructions
Boil a large pot of water. Salt the water and add the fusilli. Cook until just al dente, about 7 minutes, and drain.
Meanwhile, as water is boiling, prepare grill for medium heat (about 400 degrees F).
Tear off a large sheet of aluminum foil, about 10 inches in length. Fold in half to create a fold line, then open, like a book. Arrange the shallot, zucchini and corn in the center of the left half of foil, near the fold line.
Fold up the sides of the left half of the foil, creating a ’bowl’ that contains the vegetables. Add the white wine and 1½ tablespoons of olive oil. Season well with salt and pepper. Using hands, mix to combine ingredients.
Fold over the right half of the foil, covering the veggies. Carefully roll the top half of the foil together with the edges of the left half of the foil, sealing all edges and creating an air-tight packet.
Grill for about 10 minutes.
Use a spatula to remove the packets from the grill, and use kitchen shears or a knife to cut a slit through the top center of packet to fold open. Open carefully – the steam that will rise from the packet is very hot.
To a large mixing bowl, add the cooked veggies and cooked pasta. Add the parmesan along with 2 tablespoons of extra virgin olive oil and stir until everything is well combined. Transfer pasta to serving plates and top with plenty of freshly chopped basil.