Summer Primavera

Sarah Kaminski
Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Servings 2

Ingredients
  

What You’ll Need:

  • 1 ½ c brown rice chickpea or quinoa pasta
  • 2 cloves garlic sliced thin
  • 1 yellow summer squash or zuchinni quartered & sliced thin
  • 2 portabello mushrooms stems removed & sliced thin
  • 2 to matoes chopped
  • ½ purple onion chopped
  • 1 tsp sea salt
  • Black pepper to taste
  • 1 Tbsp olive oil
  • 1 c shredded carrot about 2 large carrots, shredded
  • ½ ounce fresh basil about ½ c
  • 1 additional Tbsp olive oil
  • OPTIONAL: crushed red pepper

Instructions
 

  • Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.
  • While pasta cooks, combine garlic, squash, mushroom tomato & onion with olive oil, salt & pepper. Sauté until aromatic & the squash are tender. (about 5 minutes)
  • Drain cooked pasta. Toss with cooked veggies, shredded carrot, basil, additional olive oil, carrots & herbs. Top with crushed red pepper if desired.
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