Summer Primavera Pasta
An easy “go to” year around pasta! Use whatever vegetables that are in season!
This dish is perfect for an easy quick dinner and is a favorite when the busy fall schedule hits. It also is a great dish when hosting a crowd. Just pair your favorite protein with it! I would recommend wild shrimp or a sliced chicken sausage by Amylu or Force of Nature bison sausage.
Ingredients:
-Favorite pasta of choice: I love a gluten free option: Chickapea, which has 24g of protein and is made with 2 organic ingredients or Jovial brand, which has 1 organic ingredient. When using a high protein pasta you could leave off the protein and keep it simple.
-Favorite pasta sauce: My favorite is Organico Bello (tomato basil). Make sure to read your ingredients and look for any hidden sugars that can be found in a lot of pasta sauces.
-In season veggies: In the summer I have used a mixture of zucchini, squash, mushrooms, yellow onion, broccoli, cherry tomatoes, and spinach. Really whatever sounds good to you! Make sure to buy organic vegetables when possible to avoid unwanted pesticides.
-Fresh basil
-Goat or feta cheese ( I recommend crumbling your own to avoid anti-caking chemicals found in pre-crumbled packages)
Directions:
Wash and cut your veggies. Boil pasta according to package directions. When pasta is boiling, saute veggies with extra virgin olive oil, salt & pepper. Rinse and drain pasta, put back in pot. Add veggies and pasta sauce and warm. Plate with fresh basil and crumbled cheese on top. Enjoy!
