Sometimes you just need a little pasta, even if it is summer. Try this very light recipe! Pair with a salad for a delicious, easy meal!
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Ingredients
- 1 small head of broccoli
- 15 string beans cut in three
- 1 summer squash diced
- 1 onion sliced
- 25 cherry tomatoes halved
- 2 garlic cloves diced
- 5 basil leaves whole
- 2 tbsp. extra virgin olive oil
- 3 tbsp. mirin or white wine
- 1 tbsp. coconut aminos you can substitute with soy sauce that is light in sodium
- salt to taste
- 1 lb. pasta of your choice (I LOVE the truRoots brand. They are made from ancient grains are gluten-free and organic.)
Ingredients
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Instructions
- Sauté garlic in large pan with olive oil until lightly brown
- Add in onion slices and lightly brown
- Add in mirin and coconut aminos and let onions simmer for ten minutes
- Add cherry tomatoes and basil leaves and allow to simmer for 20 minutes, stirring occasionally. Steam broccoli, green beans and squash in a steamer basket. Do not overcook, leave them just a tiny bit crunchy. Mix in with the tomato sauce and let sit.
- Salt to taste
- Cook and strain pasta
- Place pasta in a bowl
- Toss veggies on top
- Serve! Yum!
Recipe Notes
For the dairy lovers, you can always shave a little cheese on top. If you need some meat, try tossing in some sliced chicken breast.
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Pasta Primavera
