| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 14g | 2g | 36g |
| sugars | fibre | protein | salt |
| 6g | 4g | 9g | 0.4g |
I’m always on the lookout for recipes that bring the fresh, vibrant flavors of the great outdoors to the dinner table. The Moringa Leaf and Vegetable Pasta is one of those delightful recipes that fits the bill perfectly. It’s a dish packed with nutrients, easy to prepare, and full of those rich, earthy flavors that have inspired so much of my cooking. Whether you’re nestled in a cozy mountain cabin or simply looking to bring a bit of nature’s bounty into your home, this recipe is a surefire hit.
Nature’s Superfood: Moringa Leaves
Moringa leaves are often heralded as a superfood, and for good reason. These small, vibrant green leaves are packed with vitamins and minerals that promote overall health. They’re rich in antioxidants, anti-inflammatory compounds, and essential amino acids – making them a powerful addition to any meal. When combined with a medley of fresh vegetables like zucchini, bell peppers, and cherry tomatoes, this pasta becomes a nutrient-dense powerhouse that’s as hearty as it is healthy.
The Joy of Fresh and Simple Ingredients
One of the reasons I love the Moringa Leaf and Vegetable Pasta so much is because of its reliance on fresh, simple ingredients. The dish celebrates what nature has to offer, transforming basic pantry staples and garden-fresh produce into something truly special. The combination of minced garlic, extra virgin olive oil, and a squeeze of fresh lemon juice over the sautéed vegetables creates a light, flavorful sauce that clings beautifully to the pasta. For those who enjoy a bit of heat, a sprinkle of red pepper flakes gives just the right kick without overpowering the natural flavors.
As someone who delights in creating culinary experiences that evoke the rugged, hearty spirit of the Rocky Mountains, I find this dish to be incredibly satisfying. It reminds me of the foraging trips in late summer, where bringing back a basket of fresh produce was a day’s reward. I love tossing in some fresh basil leaves at the end, their aromatic essence adding a final touch of freshness to the dish.
Health Benefits and Pairings
Beyond its fantastic flavor, this pasta has several health benefits. Moringa leaves boost your immune system, improve digestion, and offer anti-inflammatory properties. Fresh vegetables like zucchini and bell peppers add fiber, vitamins, and antioxidants, all contributing to a well-balanced diet.
This Moringa Leaf and Vegetable Pasta pairs wonderfully with a simple green salad dressed with lemon vinaigrette, or even a charcuterie board featuring some robust, savory cured meats like bison or elk – perfect for those who enjoy exploring game meats.
For those curious about other dishes reminiscent of this one, you might enjoy trying a ratatouille or a summer pasta primavera. Both offer a similar celebration of fresh vegetables and simple ingredients, but with their own unique twists.
In the end, the joy of cooking lies in its ability to bring people together and create shared experiences. The Moringa Leaf and Vegetable Pasta does just that, making it a recipe I’ll return to time and time again, whether it’s for a quiet night in with Gordon or a gathering of friends and family.
What You’ll Need
- 12 oz pasta (spaghetti or fettuccine works best)
- 2 cups moringa leaves, washed and stemmed
- 2 medium zucchini, sliced
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup fresh basil leaves, chopped
- 1 lemon, juiced
Method
Step One
Fill a large pot with water and bring it to a boil. Add a pinch of salt to the boiling water. Add the pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside.
Step Two
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about a minute or until fragrant.
Step Three
Add the sliced zucchini, red bell pepper, and yellow bell pepper to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
Step Four
Add the cherry tomatoes to the skillet and cook for another 2-3 minutes, until they begin to soften and release their juices.
Step Five
Add the moringa leaves to the skillet and stir to combine, allowing the leaves to wilt slightly. Season the mixture with salt, pepper, and the red pepper flakes if using.
Step Six
Add the cooked pasta to the skillet, tossing everything together to ensure the pasta is well coated with the vegetable mixture.
Step Seven
Remove the skillet from the heat and stir in the grated Parmesan cheese, chopped basil leaves, and freshly squeezed lemon juice.
Step Eight
Serve the Moringa Leaf and Vegetable Pasta immediately, garnished with additional Parmesan cheese and basil if desired. Enjoy!
