Pasta With Veggies

Today’s entry will be short and sweet. Here is the pasta that I make all the time. It’s simple, delicious and has plenty of protein, and some other stuff my body needs to live. Here is the recipe:

8 oz whole grain protein fortified vegan(most pastas are already vegan) pasta, cooked and drained, not rinsed

1 can canellini beans

1/3 cup olive oil

4 cloves garlic, chopped

2 tsp basil, minced

1 tsp crushed red pepper

1/4 cup walnuts, chopped

1 small zucchini, peeled and diced

four medium sized roma tomatoes, diced

Heat oil in a high sided fry pan. Toss in zucchini and tomato. Let them sweat for about 5 minutes, stirring occasionally. Add in the garlic and the beans, cook for one minute, then add in everything else. Stir until it’s all nicely melded together and hot.  Add  salt to your liking. I don’t like salt. It’s the biggest complaint about my cooking. I don’t notice that it’s not there because I never use it but not one person has had my cooking and NOT doused it with a generous helping of salt. I’m okay with it, though. I top my pasta with Parma! vegan parmesan cheese which to be honest, is a mixture of ground raw walnuts and nutritional yeast. It’s good though. Enjoy and see you tomorrow!

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