Ingredients

  • 1 red pepper or yellow pepper finely sliced
  • 1 medium onion diced
  • 1 zucchini diced
  • 1 medium carrot sliced in 1 inch strips
  • 1/2 bunch asparagus cut in one inch segments
  • 5 cloves garlic
  • 1 cup fresh basil chopped finely
  • 1/2 cup parsley chopped finely
  • 3 tbsp fresh sage chopped finely
  • 1 -15 oz can diced tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp coconut oil
  • 1/4 cup vegetable broth
  • sea salt and black pepper to taste
  • 6 oz brown rice pasta

Directions

  1. Bring salted water to boil for pasta and cook as directed on package
  2. In an medium skillet, add coconut oil and heat on low-medium heat
  3. Add onion and cook until translucent (about 5 min)
  4. Add bell pepper, carrot, asparagus, zucchini one at a time waiting about 2 minutes between each
  5. Add tomatoes and broth and simmer until vegetables are slightly tender, about 10 min
  6. Add fresh herbs and sea salt and black pepper
  7. Strain pasta and toss with vegetable mixture

Prep Time and Cook Time: 45 min Serves: 6-8

2018-03-01T07:01:30+00:00