20 minutes or less

What You’ll Need:

1 ½ c brown rice, chickpea or quinoa pasta

2 cloves garlic, sliced thin

1 yellow summer squash or zuchinni, quartered & sliced thin

2 portabello mushrooms, stems removed & sliced thin

2 tomatoes, chopped

½ purple onion, chopped

1 tsp sea salt

Black pepper to taste

1 Tbsp olive oil

1 c shredded carrot (about 2 large carrots, shredded)

½ ounce fresh basil (about ½ c)

1 additional Tbsp olive oil

OPTIONAL: crushed red pepper

Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

While pasta cooks, combine garlic, squash, mushroom tomato & onion with olive oil, salt & pepper. Sauté until aromatic & the squash are tender. (about 5 minutes)

Drain cooked pasta. Toss with cooked veggies, shredded carrot, basil, additional olive oil, carrots & herbs. Top with crushed red pepper if desired.

Serves 2.