Entrées, Lunch

Super Green & High Protein Pasta

July 25, 2023

Super Green & High-Protein Pasta

Since this is a favorite pasta among my Olympian client, Jordan Chiles, one could say it's gold.
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Servings 4


For the Pasta Salad:

  • 1 8 oz. Box of Penne lupini bean or chickpea are great for gluten-free & high-protein options
  • 3 Small or 1 Large Zucchini
  • 2 cups Broccoli Florets
  • 2 cups Dandelion Greens roughly chopped
  • 3 T Olive Oil divided
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • Sea salt to taste
  • Black Pepper to taste

For The Pesto:

  • 1/4 cup Fresh Basil
  • 3 Poblano Peppers*
  • 1/2 cup Fresh Spinach
  • 1/4 cup Toasted Pumpkin Seeds plus more for garnish
  • 1/2 cup Unsweetened Coconut or Greek yogurt
  • 1/4 cup Nutritional Yeast
  • 1/2 Small Avocado
  • 1/2 Lime juiced
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4-1/2 tsp Red Chili Flakes
  • Sea salt to taste

For Garnish:

  • Olive Oil
  • Micro Greens
  • Fresh Lime


  • Preheat the oven to 350°F and bring a medium pot of water to a boil. Slice the zucchini to 1/4-1/2” thick rounds (if the zucchini is large, slice each round in half for a half moon shape). On one sheet pan, coat the whole poblano peppers in olive oil and roast on the top oven rack until charred, about 25-30 minutes. Flip the poblano peppers half way through.
  • On another sheet pan, coat the sliced zucchini and broccoli florets in the remaining olive oil and spices listed above. Roast for about 30 minutes, stirring half way through.
  • Sauté the chopped dandelion greens with a teaspoon of olive oil and a small pinch of sea salt. Set aside.
  • Cook the pasta according to box instructions, rinse in cold water and set aside. Mix a little cold water or a little olive oil into the pasta to prevent sticking.
  • Let the poblano peppers cool and remove the skins and scrape the seeds out. Blend the pesto ingredients and salt to taste.
  • Combine the pasta, pesto, broccoli, zucchini and dandelion greens in a bowl. Place the pasta on 3 plates and top with micro greens, a drizzle of good olive oil, fresh lime juice & pumpkin seeds. An extra sprinkle of nutritional yeast is also delicious!



*Poblano peppers do not add any heat to the dish, especially with the seeds removed.