- 3 tbsp extra virgin olive oil
- 2 cups brown rice pasta
- 2 dozen thin asparagus spears, cut into thirds (trim the bottom 2″ of the spears and discard)
- 4 tbsp sundried tomato
- 3 garlic cloves, minced
- 3 cups fresh spinach
- 12 kalamata olives, sliced
- 3 tbsp nutritional yeast
- A dash of salt and pepper
Cook brown rice pasta according to package instructions.
In a wok or large frying pan, heat 2 tbsp olive oil over medium heat with minced garlic. Add asparagus, sautee and cover for 5 minutes- stir frying the asparagus every 3- 60 seconds to avoid burning. Note: If you’re using thicker asparagus, sauteed it with a tsp water for a few minutes longer. Try to use thinner asparagus for better texture.
Drain pasta. Add pasta, sundried tomatoes, kalamata olives, 2 tbsp nutritional yeast and 1 tbsp olive oil. Stir fry for 2 minutes, then add spinach and continue to stir fry for another 3 minutes. Pour into bowls, top with 1/2 tbsp nutritional yeast and a dash of salt. Enjoy!