Garlic Scape & Microgreen Rotini

Flavorful, invigorating, and full of tasty microgreens  — this beautiful vegan recipe is like biting into your garden, plus a boost of plant protein from our gluten-free rotini noods.
  • 5
    Prep Time
  • 15
    Cook Time
  • x4
    Servings
  • 1 box of Modern Table Lentil Rotini
  • 1 small zucchini, roasted
  • 1 small yellow squash, roasted
  • Handful of garlic scapes, cut into small slices
  • 1 small sweet onion, cut into thin slices
  • A healthy pinch of fresh dill
  • Olive oil, to taste
  • Salt & pepper, to taste
  • Arugula
Buy the Noodles
  1. Preheat oven to 425°F. Slice zucchini & yellow squash into half-moons, then toss with a little olive oil, salt, and pepper. Place in a single layer on a cookie sheet, then roast in the oven for 15 minutes.
  2. Prepare pasta according to directions on the box
  3. Sauté onion slices in olive oil over medium heat until slightly translucent, about 5 minutes.
  4. When the zucchini, squash, pasta, and onions are done, combine them in a large bowl with the remaining ingredients (except for the arugula).
  5. Serve pasta mix atop a bed of arugula.
  6. Enjoy!

Recipe credit: @holisticrendezvous.

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