When my cousins visited, we hosted a “Bumblebee Restaurant” for our parents. We served this elegant yet hearty pasta dinner along with garlic bread, salad with veggies from our garden, and chocolate cake. It was a hit! The garlic and lemon flavors, and chewy, savory soy curls along with the farm fresh tomato, basil, and oven roasted veggies make this pasta the perfect summer dish for any occasion. It’s good hot but just as good, or maybe even better, served cold. 

Prep time (includes cooking): 45 min.  Serves 6 as a main, more as a side 

Ingredients:

2 zucchini

2 bell peppers (yellow, orange, and/or red)

1 onion

2 cups soy curls, soaked for 10 min.

2 tablespoons minced garlic

3 tablespoons nutritional yeast

1 – 1¼ teaspoon pepper

1¾ teaspoon salt

½ teaspoon turmeric

1 pound pasta

2 large tomatoes

½ cup fresh basil

¼ cup capers

3 tablespoons lemon juice

1. Preheat the oven to 375 F.
2. Cut the zucchini into strips, cut the peppers in half or into thirds and remove the seeds, and slice the onion. Place all the veggies onto a lightly greased or parchment lined baking sheet.
3. Mix together the soy curls, garlic, nutritional yeast, ¾ – 1 teaspoon of the pepper, 1 teaspoon of the salt, and the turmeric, then spread the mixture evenly onto a lightly greased or parchment lined baking sheet. Bake the veggies and soy curls for 20 minutes. Check the veggies. If they are soft and slightly browned, remove them from the oven. Use a spatula to move the soy curls around then bake them for another 10 minutes.
4. Meanwhile, cook the pasta according to the instructions on the package, dice the tomatoes, and chop the basil.
5. When your veggies come out of the oven, chop them into smaller pieces.
6. Mix together the roasted veggies, soy curls, pasta, tomatoes, basil, remaining ¾ teaspoon salt and ¼ teaspoon pepper, capers, and lemon juice. 
7. Enjoy warm or cold.