Mediterranean Pasta with Broccolini, Artichokes, and Fresh Basil

photo of Mediterranean pasta with broccolini, artichokes, and fresh basil on white plate

Mediterranean Pasta Dish Full of Fresh Vegetables and Herbs

This Mediterranean pasta dish is loaded with fresh vegetables and herbs, like artichokes, zucchini, broccolini, tomatoes, fresh basil, and if you wish, olives or capers. If you’d like to make this into a complete meal, you can add some protein likes cooked chickpeas, cooked white beans, or chicken.

Winter Substitutions for Fresh Basil and Tomatoes

Although I often make Mediterranean Pasta with Broccolini, Artichokes, and Fresh Basil in the summertime when fresh tomatoes and basil are in season, it is also a nice holiday dish because of the vibrant colors. You can just substitute sun-dried tomatoes and parsley if tomatoes and basil aren’t available. Here is a brand of sun-dried tomatoes I like.

closeup photo of Mediterranean Pasta with broccolini, artichokes, and fresh basil

Italian Cooking Class at Con’ Olio this February

On February 5, 2020 I’ll be teaching an Italian coking class for Valentine’s. I hope you can make it! My cooking class calendar is listed here.

Mediterranean Pasta with Broccolini, Artichokes, and Fresh Basil
 
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Cook time
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Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 8 ounces penne or bowtie pasta (Jovial brand GF variety recommended)
  • sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 zucchini, sliced into half moons
  • 1 cup frozen artichoke hearts, thawed and quartered
  • 1 bunch broccolini, stems and flowers, sliced into 1-inch pieces
  • ¼ cup sun-dried tomatoes (packed in oil), sliced or ½ cup baby tomatoes, halved
  • 1 cup cooked chickpeas or cannellini beans or 1 cup cooked, cubed chicken (boneless breast or thighs)
  • spring or filtered water (if needed)
  • ½ cup fresh basil or parsley (chopped)
  • ½ cup kalamata olives, sliced (optional)
  • 1 tablespoon capers, rinsed (optional)
Instructions
  1. Bring large pot of water to a boil with ½ teaspoon sea salt. Add pasta and stir with a wooden spoon. Bring back to a boil, then turn to medium low and boil for recommended time on package (about 8-12 minutes). Test for doneness a little before you think it’s ready to prevent overcooking. Drain pasta in a colander and rinse with a little cold water to prevent sticking. Set aside.
  2. Heat large sauté pan over medium heat for about a minute. Add olive oil, onion, and a generous pinch of sea salt. Sauté for about 3 minutes.
  3. Add garlic, zucchini, and artichokes and sauté a few minutes more.
  4. Add broccolini and sundried tomatoes and sauté about 1 minute, or until broccolini is bright green. If using fresh tomatoes, wait to add those in with the fresh basil.
  5. Add chickpeas or chicken and a splash of water, if needed, to prevent sticking.
  6. Add cooked pasta and gently stir to combine with vegetables.
  7. Turn off heat and garnish with fresh basil. Sprinkle with olives and/or capers if desired.
  8. Serve with a side salad.

 

pinterest photo of Mediterreanean pasta dish

Try some other Mediterranean/Italian recipes on my blog:

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

Italian Chickpea Soup with Fusilli Pasta

Raw and Grilled Zucchini Salad with Fresh Mint & Lemon

Caponata (Sicilian-style summer vegetables)

Almond-Orange Biscotti with Chocolate Drizzle

 

 

Wild Rice Pilaf with Roasted Sweet Potatoes and Orange Balsamic Drizzle

wild rice pilaf with roasted vegetables in wooden bowl

Wild Rice Pilaf is a Nutrient-Dense Holiday Dish!

If you’re needing something to bring to a holiday party or have on hand for lunches, try this Wild Rice Pilaf with Roasted Sweet Potatoes and Orange Balsamic Drizzle. It is nutrient-dense, plant-based side dish that is as delicious as it is beautiful.

Whenever November rolls around I am ready to make this dish. It is full of so many fall and winter ingredients that I look forward to having the whole year long!

Wild rice pilaf is hearty and flavorful with baby arugula and pecans added at the end for freshness and crunch. Serve as a side dish or spoon into baked acorn squash halves.

wild rice pilaf in acorn squash halves

What exactly is Wild Rice?

Wild rice is the fruit from a grass from the Zizania genus and is technically not related to rice. It was a traditional staple food of many Native Americans and was considered a gift from the Great Spirit. Read below an excerpt from Eden Foods’ story about wild rice.

Wild rice is not just a traditional food, or source of income for Native Americans. It is a gift from the Great Spirit, and a sacred component of their culture, honored in their ceremonies and embedded in their way of life. Wild rice stands are also a vital part of the ecology of thousands of lakes and rivers. As the grain ripens and during harvesting, some of the grain falls into the lakebeds, reseeding the beds for next year’s harvest. The rice stands provide a unique habitat for thousands of waterfowl, fish and other wildlife who rely on it as a food, and they are an important nesting haven.

Wild Rice Pilaf with Roasted Sweet Potatoes and Orange Balsamic Drizzle
 
Prep time
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Wild rice pilaf is hearty and flavorful with baby arugula and pecans added at the end for freshness and crunch. Serve as a side dish or spoon into baked acorn squash halves.
Author:
Recipe type: Holiday Side Dish
Cuisine: American
Serves: 10-12 servings
Ingredients
Orange Balsamic Vinaigrette
  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon fresh orange zest
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
Pilaf
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ cup yellow or red onion, diced
  • 1 cup celery, diced
  • 1 cup wild rice, rinsed
  • 3 cups water or vegetable stock
  • ¾ teaspoon sea salt, divided
  • 2 cups sweet potato, ½ inch cubes
  • 1 cup baby arugula
  • ¼ cup parsley, chopped
  • ¼ cup dried cranberries
  • ¼ cup pecan pieces, toasted
Instructions
Vinaigrette
  1. In a medium bowl or glass measuring cup, whisk together first 5 ingredients, then whisk in olive oil in a slow, steady stream. Set aside.
Pilaf
  1. Preheat oven to 400° F and line sheet pan with parchment paper.
  2. Heat medium saucepan with a lid over medium heat for a minute. Add 1 tablespoon olive oil, onion, celery, and ¼ teaspoon sea salt, and sauté for 1-2 minutes.
  3. Gently stir in wild rice being careful not to break the grains. Add water or vegetable stock and bring to a boil. Cover and turn to low. Let simmer for 45 minutes, then turn heat off and let sit with the lid on for 15 more minutes.
  4. In a medium bowl, toss sweet potato cubes with 1 tablespoon olive oil and ½ teaspoon sea salt. Spread evenly on sheet pan and roast for 15 minutes, or until starting to brown. Turn sweet potatoes with a spatula halfway through to prevent burning. Remove from the oven and let cool.
  5. Place rice into a large bowl and toss with roasted sweet potatoes, baby arugula, parsley, dried cranberries, and toasted pecans. Plate wild rice pilaf on a platter or shallow bowl and drizzle with vinaigrette just before serving.

 

How to Make Variations on this Recipe

Feel free to vary the vegetables and nuts and use what you have on hand. I have tried this recipe with roasted cauliflower, Brussels sprouts, broccolini, and butternut squash instead of sweet potatoes and really loved it. Instead of pecans, you could use toasted pepitas (green pumpkin seeds) or walnuts. Let me know in the comments how you made yours or share a photo on Instagram with #cookloveheal tag.

wild rice pilaf wth roasted vegetables
Wild Rice Pilaf with Roasted Brussels Sprouts, Sweet Potatoes, Broccolini, Carrots, and Cauliflower – I made this version without the dressing

Taking the time to make nourishing meals during the holidays will help to keep you and your loved ones healthy throughout the cold winter months. Here is a collection of healthy holiday recipes from my blog that I put together last year. Enjoy!

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Join the Cook Love Heal Community!

Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

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