+SF +GF
This pasta brings color to the table with an abundance of spring veggies wrapped in a light red sauce. —MR
SERVES 3
½ lb (227 g) brown rice pasta
Sea salt
4 tbsp (60 ml) olive oil, plus more for serving
4 cloves garlic, roughly chopped
1 cup (160 g) canned tomatoes, drained with juice reserved
1 bunch of asparagus, cut into ⅓” (1-cm) pieces
3 zucchini or yellow squash, cut into quarters
Red pepper flakes
2 cups (150 g) thinly sliced cremini mushrooms, or any variety
¾ cup (100 g) frozen peas, thawed
Start by boiling the water for the pasta. Follow the instructions on the pasta box and add 1 tablespoon (15 g) of sea salt to the water.
Now, in a large saucepan on the lowest heat, warm the olive oil. After 1 minute, add the garlic.
With the heat on medium-high, add the canned tomatoes, asparagus and zucchini to the pan, with a generous sprinkling of sea salt and a pinch of red pepper flakes. Add a few extra tablespoons (45 ml) of the tomato juice from the can to keep the sauce moist. If the sauce becomes dry as the veggies cook, add a splash of water. I like to keep the cover ajar as the veggies cook. Cook for about 15 minutes and then stir in the mushrooms and peas. Cook for another 5 minutes. Once it’s ready, pour the sautéed veggies on top of the cooked pasta with a drizzle of extra olive oil and sea salt. Mix well and serve in bowls.