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QUICK + EASY VEGETABLE SPAGHETTI
Recipe:
Serves 3
INGREDIENTS:
1 tablespoon olive oil
1 onion, thinly sliced
2 – 3 garlic cloves, minced
8 oz. mushrooms, sliced (I used baby bella)
1 medium zucchini, thinly sliced and cut in half
1 medium yellow squash, thinly sliced and cut in half
1 can (28 oz.) diced tomatoes, with juices
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
mineral salt & cracked pepper to taste
2 handfuls of spinach, or baby greens of choice
8 oz. pasta of choice (I used quinoa linguini pasta)
almond parmesan, to serve
INSTRUCTIONS
Pasta:
Cook your pasta of choice according to package directions. Set aside.
Vegetables:
In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning.
Assemble:
Serve veggies over a bed of pasta with a good dusting of almond parmesan.
Store: Leftovers can be kept in the refrigerator for up to 5- 6 days, in a covered container.
NOTES:
If you want, you can saute your onions and garlic first for five minutes and then add the other ingredients and saute again until tender. That is how it is usually done in recipes, but this is ‘lazy pasta’ and I cut that part out with great results, at least I think it was fine!
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