Summer Pasta with Cream Sauce
This is a recipe to help keep the summer heat from getting to you. It's fast and delicious. And it's lighter than you might think. Remember to use organic ingredients whenever possible.
Also remember that Pitta season runs from July to October. As soon as the first heat waves of summer roll around, most of us feel the effects of the increased Pitta in the atmosphere — perhaps a shorter fuse than usual, maybe more irritability and frustration, occasionally outbursts of anger. Whether you are predominantly Pitta by constitution or not, take measures to keep the fire element in balance during the heat of the summer.
Pitta governs metabolism and transformation in the body, including digestion. Signs of excess Pitta include occasional heartburn, excessive body heat and sweating, skin rashes, acne, excess stomach acidity, peptic ulcers, early graying, irritability and anger. These may appear to be unrelated issues, but from the ayurvedic perspective, measures to "pacify" Pitta can put you back in balance.
There are simple things you can do to pacify Pitta that will help you enjoy summer more and ensure that the excess heat does not create imbalance in mind and body, including this delicious recipe for summer pasta.
- 16 oz. ziti, rotini or fusilli, cooked until al dente
- 16 oz. shredded skim organic mozzarella
- 6 organic Roma tomatoes
- 3 large organic zucchini (cubed)
- ½ pint thick coconut milk (not cream)
- 2 oz. organic Parmesan (grated)
- ½ cup water
- 2 Tbsp. organic olive oil
- 2 Tbsp. organic ghee with lemon, dill & thyme
- 1 Tbsp. Maharishi Ayurveda Organic Pitta Churna
- 1 Tbsp. rubbed sage
- 1 tsp. salt
- Fresh ground pepper
- Combine ghee and olive oil in a large frying pan and bring heat to medium high. Add the Organic Pitta Churna, sage, salt and cubed zucchini and sauté on medium for four minutes, stirring constantly.
- Add water (and coconut milk) and cover.
- Return to high until mixture boils and then reduce to medium heat and cook for 10 minutes until slightly reduced in liquid.
- Add three chopped Roma tomatoes, cover and simmer for an additional five minutes.
- Remove from stove. In a large casserole dish, spread the cooked pasta evenly.
- Gently pour the cooked zucchini-and-cream mixture on top of the cooked pasta.
- Grind pepper to taste over the top, then add the shredded mozzarella.
- Finally, garnish with the last three Roma tomatoes (sliced) and the Parmesan.
- Cover casserole tightly and place in a 400 °F oven for 15 minutes.