1 ear of corn, shucked, kernels cut from the cob
1 zucchini, quartered lengthwise and cut into triangles
1 package of Sprouts Organic Super Firm Tofu, cut into 1-inch cubes
1 jalapeño, minced
2 garlic cloves, peeled and minced
6 oz grape tomatoes, halved
2 scallions, trimmed and thinly sliced
4 oz gluten-free penne pasta
¼ cup fresh parsley, leaves and tender stems picked and roughly chopped
2 oz Treeline Dairy-Free Herb Garlic Cheese
olive oil- as needed
1. Add up to 1 tbsp of olive oil to a a pan over medium high heat. Add tofu squares and cook till the tofu has browned on all sides, 5-10min. Add tofu to a bowl, cover and set aside.
2. Bring a large pot of salted water to a boil for the pasta. Heat 1 tbsp olive oil in a large nonstick skillet over medium-low heat. Add corn, zucchini, jalapeño, and garlic, and cook until softened, 4 to 5 minutes. Add tomatoes, sprinkle with salt and pepper, and cook until tomatoes have softened, 4 to 5 minutes. Add scallion and turn off the heat.
3.Add pasta to the boiling water and cook until al dente, 7 to 10 minutes. Reserve ¾ cup pasta water and drain the pasta. Return cooked pasta to the pot, off heat, and add parsley, reserved pasta water, cooked tofu, and herb garlic cheese. Stir to combine, and sprinkle with salt and pepper.
4. Divide the summer penne alfredo between bowls. Top with sweet corn and burst tomatoes.
Love Soba Noodles like I do? Then check out my Soba Noodles with Shiitakes and Tofu.
If you are an athlete considering supplements to increase recovery and endurance then check out my blog post on Evidenced Based Supplements for Training Like and Athlete.
Want to learn more about why going plant-based/vegan is so important for our environment? Check out my webinar on Environmental Impact and Plant-Based Nutrition
Alternatively, check out my latest webinar on the health implications of the animal agriculture industry in my video Lifestyle Diseases & Plant-Based Nutrition.
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