orzo with zucchini, cherry tomato, beets in creamy avocado sauce

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avocado / beets / meals / noodles + pasta / salad / salads / tomato / zucchini

SUMMER SUMMER SUMMER TASTY FRESH FRESH PASTA.

i must admit that this was a throw together thing i made so i had something to eat while i was making something else that i actually planned. i was really surprised by HOW good this was. eat it!

IMG_5095

COMPONENTS

1 cup orzo, uncooked

10 cherry tomatoes, quartered

2 scallions, sliced

1 beet, diced

1/2 zucchini, ribboned

AVOCADO SAUCE

1 ripe avocado

zest and juice of 1 lemon

1 large, or 2 small cloves garlic

1 tbsp dijon

black pepper

pinch of salt (taste it!)

olive oil, about 1/2 c.

put on a big pot of salted water to boil. once it’s boiling, cook the orzo according to package instructions. roast beet with a bit of oil at 350 for 20 minutes (they’ll be done when the pasta is). prep your tomatoes, scallions and zucchini and put it all in a big serving bowl.

To make dressing, combine all ingredients except oil in a food processor. mix until smooth then slowly pour in oil. you want it glossy and loose (think the viscosity of mustard). once your pasta is cooked, drain it quickly then toss it in with your vegetables and avocado sauce. mix it up and then lastly add your beets and stir it a bit (if you do it sooner you’ll dye the whole thing. if you do it last it will be beautiful and green with little beet jewels dotted through it).  eat it! yum!

The Author

vegan foods!

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