Ayurvedic Recipe of Summer Pasta

If your kapha goes out of balance then you will end up with gastrointestinal problems among other problems. Kapha dosha plays an important part in the digestion of food, which is during the initial processing of what you eat. It can also cause a problem with the joints because kapha dosha is responsible for the lubrication of the joints. There are many other ailments associated with kapha dosha. However, you should bear in mind that both preventive and healing measures can reduce the chances of getting the ailment associated with any of the three doshas. One of the key factors to keep the doshas in balance is the right kind of diet. Ayurveda provides a wide variety of choices when it comes to proper diet. It is not necessary to eat bland or tasteless food in order to keep your diet such that your doshas remain in balance. There are many delicious ayurvedic recipes that ensure that apart from keeping your health problems in check your diet will be something to satiate your taste buds as well. Let us look at one such recipe that is meant to keep the kapha dosha in the proper balance. In general it is a good idea to eat salads during summer season because their cool temperatures will keep the pitta in check. Chilled foods tend to put out the fire in the bowels which is known as jatharagni and this is the reason that it is best to opt for foods at room temperature.


Duration: 1hr


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The recipe is simple and does not require any grueling work on your part.

  • ½ pound dried fettuccine or linguine and 1 pound if it is fresh
  • 2 cups of snap peas
  • One pinch hing or asafetida
  • 1/3 cup sunflower oil
  • 2 ½ cups asparagus
  • 4 cups arugula
  • Liquid seasoning or salt
  • Black pepper
  • For this simple pasta recipe you should first string the peas and cut them into thirds.
  • Then trim the asparagus and cut into 2 inch pieces.
  • Chop the arugula coarsely and set these ingredients aside.
  • For the preparation of the dish – boil the pasta till it is cooked and drain the excess water.
  • Heat the sunflower oil in a large wok or skillet add the hing to this oil and sauté it for 30 seconds on medium heat.
  • This will give out the fragrance of the hing and to this you should add the vegetables.
  • Sprinkle the vegetables with liquid seasoning or salt according to your preference and availability add pepper to taste and cook the vegetables till they are tender.
  • During this process you will have to stir the vegetables a few times.
  • Then toss the vegetables with the pasta and adjust the seasoning.