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Spicy Lemon Basil Chicken Breasts- (Whole30, Low Carb)

A beautiful, fresh, vegetable-centric summer dish. Feeds eight as a side dish and four as a main course
Course dinner, lunch, Main Course
Cuisine Italian
Keyword easy dinner recipe, pasta salad, summer pasta
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 8 servings

Ingredients

  • 8 ounces pasta (I used pappardelle) cooked to package instructions
  • ⅓ cup plus 2 tablespoons extra virgin olive oil, separated
  • 1 zucchini squash, diced into 1/2" cubes
  • 1 ear of corn, kernels removed
  • 1 cup cherry tomatoes, cut in half
  • 2 cups wild or baby arugula
  • ¼ cup fresh basil, sliced
  • 3 tablespoons freshly squeezed lemon juice (2 lemons)
  • 4 ounces shaved parmesan (or grated if preferred)
  • maldon sea salt (or kosher salt) and pepper to taste
  • red pepper flakes, optional

Instructions

  • Set a pot of salted water on high heat, cook pasta to package instructions. While waiting for water to boil and pasta to cook ,prep the rest of your ingredients:
  • Cut zucchini, set aside. Use a knife to shave corn kernels off cob and into a bowl. Set aside.
    Place a pan on medium heat. Add 1-2 tablespoons olive oil, enough to coat the bottom of the pan. When oil shimmers, add zucchini and cook for three minutes until edges start to brown, stirring frequently. Add corn, cook for another minute, stirring here and there. Remove from heat and place in a bowl to cool.
  • Cut cherry tomatoes and basil, juice lemons.
  • In a small jar, whisk together 1/3 cup olive oil, 3 tablespoons lemon juice, a generous pinch of sea salt and a few turns of freshly ground black pepper
  • When pasta is cooked al dente, strain and rinse in cold water for a few seconds. Pour pasta onto a platter or into a large bowl, drizzle with half the dressing and toss. Sprinkle with sea salt and pepper, toss again.
  • Add all the prepped vegetables, arugula and basil to pasta, drizzle with the rest of the dressing, Toss. If using red pepper flakes, add them, toss again. Shave or grate parmesan onto the top of the salad. Serve.

Notes

You may notice I have some roasted pine nuts in this salad. I love them, but also know they are expensive right now. Feel free to add them or skip them, up to you.