Quinoa pasta primavera

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In this recipe I am using Ancient Harvest quinoa pasta, instead of regular pasta. This particular pasta is gluten and wheat free, so it is a healthier alternative. Quinoa is a complete protein, containing all nine essential amino acids and is high in fiber and iron. Replace your regular pasta with this and you will never go back!Image

Serves 4

-One box of Ancient grains quinoa pasta

– 2 medium size zucchini

– 2 medium size yellow squash

– 1/2 of a large sweet onion

-2 tbsp extra virgin olive oil

-2 cloves of fresh garlic

-1/4 tsp salt

-1/4 tsp pepper

-1/2 cup grated Parmesan reggiano ( you can use fresh grated or already grated, my favorite is Locatelli)

– 1 small can of diced tomatoes ( I prefer Muir Glen, fire roasted)

-1/2 tsp red pepper flakes ( if you want to add a little spice, otherwise you can leave them out)

  1. In a large saute pan, heat evoo on medium
  2. Rinse and cut zucchini and yellow squash in 1/4 inch rounds
  3. Dice onion
  4. roughly chop garlic cloves then add to the pan, stirring constantly so they do not burn.
  5. Add zucchini, yellow squash and onion to pan. salt and pepper.
  6. Saute veggies until they begin to soften, about 15 mins.
  7. Pour in diced tomatoes, and let simmer for about 10 more mins
  8. boil water for the pasta and cook as instructed on the box
  9. sprinkle cheese over veggies and tomatoes
  10. drain pasta, and immediately transfer to pan with veggies and stir to coat the pasta.

– Serve immediately and enjoy! you can sprinkle more cheese on top if you would like 😉

**This is also delicious cold, and can be made up to 2 days before you want to serve it!

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