Brown Rice Pasta with fresh tomatoes,

peas, zucchini and basil

 

Ingredients:
Gluten free brown rice pasta

2 tbsp olive oil

1 clove of garlic, chopped

1/2 cup zucchini, chopped

1 cup fresh peas

1 cup chopped heirloom tomatoes

chopped basil

Salt and pepper to taste

Directions:

In a large pot, boil water. Add pasta and cook for

8-10 minutes. Meanwhile, in a large non-stick pan, warm

the olive oil over medium hear. Add garlic and stir until

slightly brown and fragrant. Add zucchini and stir 3-5 minutes.

Add peas and tomatoes and continue to cook until

tomatoes are slightly soft. Season with salt, pepper and

chopped basil. Strain pasta and put in a large bowl.

Toss in fresh veggies and serve.

 

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