gluten free, vegetarian, egg free, nut free, soy free

What You’ll Need:

6-ish ounces brown rice, chickpea or quinoa pasta

1 zucchini, quartered

1 pint mushrooms, any variety, sliced

1 shallot, sliced

.25-ish ounce fresh thyme

.25-ish ounce fresh oregano

2 Tbsp olive oil

Black pepper to taste

1 tsp sea salt

OPTIONAL: ½ tsp crushed red pepper

1 pint cherry tomato

1 bag baby spinach

4-ish ounces shredded parmesan cheese

parchment paper.

Preheat oven to 375*

Toss zucchini, mushrooms & shallot with olive oil, herbs & spices. Spread evenly on a baking sheet lined

with parchment paper. Pop in the oven for 7 minutes.

Then, bring a pot of lightly salted water to a boil for the pasta & cook according to package instructions.

While pasta cooks, put spinach in a large pasta strainer & set in the sink.

Add tomatoes to roasting pan, & return to oven for a final 10 minutes.

Drain cooked pasta SLOWLY over spinach to flash steam.

Serve roasted veggies over pasta & spinach. Toss with parmesan cheese and be happy!

Serves 2.