You may not know this, but our Editor-In-Chief Rachel Zoe is a longtime vegetarian! In honor of World Vegetarian Day, we asked her to share her go-to recipe for feeding herself, her family and even her friends. Here, the pasta-and-salad combo this busy boss swears by.
Quick-And-Easy Veggie Pasta
Pasta—any type or shape works (though Rachel prefers penne)
Olive oil—your preferred oil also works (e.g. grapeseed oil)
Vegan sausage (Rachel uses an Italian-herb-and-basil-flavored variety)
Broccoli or broccoli rabe
Any additional veggies you love (Rachel likes peas)
Fresh tomatoes and/or tomato sauce
Boil your pasta of choice while browning onions in a pan with olive oil. Once the onions are ready, add in the vegan sausage (cut into 1/4-inch slices), making sure to cook it flat and brown it on both sides. When it’s crispy, add in your veggies. Once those are cooked, add in the tomatoes and/or tomato sauce. Drain the pasta and toss it in a bit of olive oil and pink Himalayan Sea salt before combining it with the sauce. When you’re ready to serve, add fresh basil and shaved parmesan (unless you’re vegan!). For Rodger, Rachel likes to add chili flakes, as well.
Chopped Veggie Salad
Romaine and iceberg lettuce
Simply chop all of the veggies and cheese (optional) together and top with the dressing of your choice. Rachel prefers a lemon vinaigrette.