- Level
- very easy
Description
By Audrey Skoropad
As a little girl, pasta was one of my favourite dishes. It still is, but now I make healthier choices about the type of pasta I eat. My favourites include zucchini pasta made with a spiral slicer, kelp noodles (a seaweed), and mung bean and lentil pasta. Of course, whenever I have the choice, I opt for gluten-free pasta. Today’s recipe can be made with whatever type and shape of pasta you like. The one on the picture is rice fettuccini.
I came up with this recipe on the fly one day when I was in a huge rush. I tossed all the ingredients in a bowl and mixed. It made a happy mixture that has now become one of my staples!
Here’s my recipe: Here’s my recipe:
Ingredients
- 4 cups
- cooked pasta, hot
- 1 cup
- chopped cherry tomatoes
- 3 cups
- baby spinach
- 1
- garlic clove, minced
- ½ cup
- olive oil
- 2 tsp.
- Himalayan salt
- Pepper, to taste
- ½ cup
- nutritional yeast flakes
Directions
- Step 1
- Simply add all ingredients to a bowl and mix. Make sure pasta is still warm to make the spinach wilt slightly. Add some roasted vegetables, a bit of pesto, or pine nuts to the mixture and voila. This recipe is really easy, but is sure to be a favourite!
Bon appétit!
