Name: Epic High-Protein Pasta with Charred Vegetables & Anchovy-Caper Gremolata
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 500g high-protein pasta (such as lentil, chickpea, or edamame pasta); 8 anchovy fillets (packed in olive oil, drained); 1/4 cup capers, rinsed and drained; 1/3 cup pitted green olives, roughly chopped; 2 tbsp quality olive oil, plus more for drizzling; 2 large bell peppers (red and yellow), cut into 1-inch chunks; 1 medium zucchini, sliced into half moons; 1 medium red onion, cut into wedges; 4 garlic cloves, minced; 1/2 cup fresh parsley, finely chopped; 2 lemons (zest and juice); 1/2 tsp red pepper flakes (optional); Salt and freshly ground black pepper, to taste

Epic High-Protein Pasta with Charred Vegetables & Anchovy-Caper Gremolata

ZestyRice7956

This epic high-protein pasta is designed for serious protein needs—using a legume-based pasta to deliver an enormous protein punch while keeping classic Italian flavors in play. Charred summer vegetables add smoky depth, while a bold anchovy-caper gremolata brings umami, briny pop, and a fresh herbal note, inspired by Venetian cicchetti. Finished with quality olive oil and lemon, this dish is vibrant, satisfying, and perfect for a warm evening in British Columbia. It’s a pasta made for athletes, power-lifters, or anyone who wants a truly satisfying, protein-packed meal.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook high-protein pasta according to package directions. Reserve 1 cup of pasta water, then drain.
While pasta cooks, heat a large cast iron skillet over high heat. Toss bell peppers, zucchini, and red onion with 1 tbsp olive oil, salt, and pepper. Add to skillet and cook undisturbed 3-4 minutes to char, then toss and cook another 3-4 minutes until blackened on edges and just tender. Remove from heat.
In a small bowl, combine anchovies, capers, olives, minced garlic, lemon zest, and parsley. Chop together until a coarse paste forms. Stir in 1 tbsp olive oil and juice of 1 lemon to make a loose gremolata.
Return drained pasta to pot. Add charred vegetables, anchovy-caper gremolata, and reserved pasta water bit by bit to loosen as needed. Toss to combine and season with salt, black pepper, and red pepper flakes to taste.
Divide pasta among bowls. Drizzle with more olive oil and squeeze over additional lemon juice. Sprinkle with extra parsley and serve immediately.