veggiepasta2I love this recipe!

This is one of my favorite go to meals and my husband’s too. I make it once a week with an assortment of veggies.  It’s perfect for when the fridge is starting to look empty and all that’s there is a little bit of this and a little bit of that. Mixing veggies together makes it so much more fun and colorful. Pick whatever veggies you like best and get creative, just as if you were painting a picture.

The pasta we use is Tolerant red lentil pasta because it tastes and looks like the real deal, unlike some gluten free pastas that are too sticky or lack flavor. As an added bonus, it is made purely from lentils and is very high in protein. Another amazing gluten free and paleo (grain free) pasta is Cappello’s fettuccine made with almond flour and eggs.

Fair warning, both options are much more expensive than traditional pasta, but remember you are paying for pure, organic, nutrient dense ingredients. As a result, there’s no belly bloat, sluggishness or cravings for more after eating these noodles. Besides we only use a little bit of pasta and smother it with lots of veggies 🙂

With this recipe, no tomato sauce is needed. In fact it’s preferred not to use it with this recipe. Instead, we toss our pasta withBody Bio magic oil before smothering it with the sautéed veggies (only use this oil raw do not cook with it). It’s so good, it needs a spoon to lap it all up!



Veggie Smothered Pasta

1 cup chopped zucchini
1 cup chopped broccoli florets
1/2 cup chopped leeks or onion
2 cups raw spinach
1 cup sliced mushrooms
1 clove garlic, peeled and minced
2 tablespoons pine nuts
2 tablespoons coconut or olive oil

Place oil in a large sauté or stir fry pan. Stir in onion and cook until tender and translucent. Remove from pan with a slotted spoon. Add broccoli and zucchini. Cook over medium high heat until tender and beginning to brown. Remove and set aside. Add more oil as needed and stir in mushrooms and garlic. Once mushrooms are beginning to brown, add the spinach and cook until wilted. Stir all vegetables together before placing over pasta. Sprinkle with pine nuts.

Serves 2