Pasta with Sauteed Vegetables

Add mushrooms or onions for extra vegetables!

Net Carbs – 23 g

Total Fiber- 9 g

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Servings: 1

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time: 20 minutes

Ingredients

  • 1 1/2 ozs

    Chickpea Pasta

  • 3 tbsps

    Extra Virgin Olive Oil

  • 1 cup

    Baby Spinach

  • 1/2 item

    Zucchini

  • 1/2 item

    Red Bell Pepper

  • 1/2 cup

    Cherry Tomatoes (halved)

  • 1 clove

    Garlic

  • 1/4 tsp

    Sea Salt

  • 1/4 tsp

    Black Pepper

Instructions

  1. Wash and chop all vegetables
  2. Over medium-high heat, pour 1 tbsp olive oil into a pan or skillet. Add in chopped garlic and stir. Add zucchini, cherry tomatoes and peppers to the pan and cook for 5 minutes, stirring occasionally.
  3. On a separate burner, bring a large pot of salted water, to a boil over high heat. Add 2 oz of chickpea pasta to the boiling water in the pot, and reduce heat to create a low boil. Cook for 4-6 minutes until al dente texture. Drain and immediately rinse pasta under running lukewarm water.
  4. Add in spinach to the vegetable mixture. Sprinkle salt and pepper to taste.
  5. Add pasta back into large pot and toss to coat pasta with remaining olive oil. Add in vegetable medley from pan into the pasta pot, and stir to combine well. Add remaining salt and pepper to taste, and mix well. Remove from heat, and serve!

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