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Lemon Basil Pasta Salad
  • SCALE 1x 2x 3x
  • 1 large zucchini, cut into ¾ inch half moons
  • 8 oz of orecchiette pasta
  • 2 to 3 cups spinach, roughly chopped
  • 1, 6.5 oz jar of marinated artichoke hearts, diced
  • 3 tbsp extra virgin olive oil
  • ½ medium red onion, diced
  • 1 medium lemon, fully zested and cut in half
  • ¼ cup fresh basil, stems removed
  • ¼ cup fresh parsley, stems removed
  • 1 to 2 cloves of garlic, grated (to taste)
  • 3 tbsp pepitas or sunflower seeds
  • ¼ cup plain unsweetened plant based yogurt
  • 1 tsp yellow miso paste
  • Kosher salt to taste
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