I recently shared our family’s favorite shrimp scampi. Now I’d like to share my veggie version!
Light, fresh, easy to prepare, and perfect for those warm summer evenings – whether dining Al fresco (or indoors), with family or friends – it makes for a pretty main course or a side dish. It’s really up to you. You can choose to make it with your favorite gluten free pasta OR go low-carb with zucchini noodles (as I have done here.) My husband actually prefers it that way. And I’ll bet you couldn’t even tell that wasn’t real pasta, could you?
For the directions on how to make zucchini noodles, click on the link. They don’t take long and make a perfect substitution for pasta (gluten-free or otherwise). You can prepare them just before you make this dish or even a few days ahead of time. Just keep them (uncooked) in the fridge in a covered container or sealed bag.
- olive oil - 1 Tablespoon
- onion - 1 small (chopped)
- red bell pepper - 1 (julienned or diced)
- garlic - 4 Tablespoons (minced)
- yellow summer squash - 2 (sliced)
- asparagus - 18 spears
- artichoke hearts - 1 can (14 - 16 oz.) drained
- firm or extra firm tofu - 1/2 pkg. (cubed)
- butter or non-dairy butter - 1/3 cup
- white wine - 1/2 cup
- lemon juice - from 1 lemon
- sea salt - 1/2 teaspoon
- ground pepper - 1/4 teaspoon
- cayenne pepper - 1/4 teaspoon
- parsley - 1/4 cup
- GF angel hair or spaghetti pasta - OR zucchini noodles
To Prepare: Wash and chop, slice, dice and mince the garlic, onions, bell pepper, yellow summer squash, asparagus (1" pieces), and parsley. Drain the tofu and press as much of the moisture as you can out of it and cube it. Drain the artichoke hearts.
1. If you're serving this with gluten free pasta, rather than zucchini noodles, put a pot of water on to boil.
2. Then in an large skillet saute the onions, bell pepper, and garlic in oil for a minute or two before adding the butter. If you'd like a slightly crispier tofu on the outside, add it along with the (above mentioned) ingredients AND a bit of the butter. On the other hand, if you prefer it soft, proceed with the instructions.
3. When the butter has melted, add the summer squash. If you like your asparagus tender and without any crunch toss it in now too. Simmer together for 5 to 7 minutes.
4. If you prefer your asparagus less well done (with a bite to it), add them now with the tofu, lemon juice, wine, salt & pepper and cayenne and continue cooking for another 5 minutes or so. If making gluten free pasta, prepare following the instructions.
5. Add the artichoke hearts.
6. If you're planning on serving zucchini noodles, toss them into the mix and stir through. Cook them until they reach the texture you like. (That usually takes only a couple of minutes - as I've done here.)
7. Plate the dish. Sprinkle parsley on top, then spoon some of the buttery, lemony wine broth over the scampi and serve as is or add some freshly grated Parmesan cheese or your favorite non-dairy cheese.
It's really yummy served with my Parmesan Herb Muffins.