Garlicky Vegetable Pasta

So simple yet so delicious. This takes only 15- 20 minutes to make and is perfect paired with a glass of wine. This dish is gluten and soy-free (I use organic brown rice pasta from Trader Joe’s for most of my pasta dishes).

Makes 2 Servings:
  • 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
To make:

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.

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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!

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