Sally’s Summer Pasta

  • 1 Bag Tinkyada Brown Rice Fusilli or Penne pasta
  • 2 Zucchini, juliette slices
  • 3 Peppers (orange, Red, Yellow) thin slices and seeded
  • 1 Radicchio, chopped
  • 1 Fennel, chopped
  • 4-6 Cloves of garlic, minced
  • 1 Shallot, minced
  • 1 Box Organic Cherry Tomatoes halved
  • ½ Cup of Fresh Garden herbs (Chives, Parsley, Basil)
  • 1 T Grape Seed Oil
  • 1-2 T  Olive Oil
  • 1 Can of Westbrae Organic Beans (Cannelloni or Garbanzo Beans)

In a large frying pan saute shallot and garlic in 1 Tbls grape seed oil, followed by peppers, radicchio, fennel, and zucchini (veggies also can be grilled). Next add halved cherry tomatoes, washed and drained can of beans, and sea salt to taste. Simmer for a few minutes to invoke the flavors and remove from heat.

In a pot with water, add a dash of sea salt, a drizzle of olive oil, bring to a boil and add brown rice pasta, stirring occasionally and cooking according to package directions for al dente. When done remove from heat, drain, wash with cold water, drain again and pour into a large serving dish. Toss in cooked veggies, fresh garden herbs, a little olive oil and chill or serve room temp. Can add grated parmesan or romano for extra flavor.

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Sally Kravich

M.S. Holistic Nutrition
Iridology
Author & Speaker
Body & Soul Nutrition

New York + 1-212-946-1623
Los Angeles + 1-310-285-3528

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