Mixed Veggie Pasta 

We were craving something warm on this yucky rainy day.



2 cups grape tomatoes (halved)

Small bunch of Asparagus (roughly chopped)

2 cups snow peas

1 Yellow Zucchini (sliced thinly)

1 cup Red Cabbage (roughly chopped)

1/2 Vidalia Onion (roughly chopped)

1 Large handful Kale (I buy mine already chopped :))

1 Red Bell Pepper 

2 c Brown Rice Pasta (Penne)
1 739 ml Jar Organic tomato sauce (I like Simply Natural Organic)

3/4 c water

1 tbsp avocado oil

1/4 tsp sea salt

1/8 tsp freshly ground pepper

Prep all veggies that need to be chopped first to speed up the cooking process.

Heat Avocado oil on medium to high heat.  Add onion.  Sauté for about 5 minutes, stirring occasionally.

Add bell pepper, asparagus, and red cabbage, reduce heat to medium.  Saute stirring occasionally another 5 minutes.

Add snow peas, zucchini, and grape tomatoes.  Add salt and pepper.  Sauté for another 5 minutes.

Add full jar of tomato sauce (most of your flavour will come from here), 3/4 c of water and rice pasta.  Stir to coat all veggies with the sauce.  

 Bring heat to high and allow mixture to come to a boil.

Once boiling, reduce heat to a simmer and let pasta cook for approximately 7-8 minutes.  (Or until al dente)

Fold in kale.  Continue to simmer until desired consistency of veggies is achieved.  I usually like mine on the crunchier side.  So I only give it about 5-10 more minutes max.

Optional:  Sprinkle with crushed chilis before serving, gives it a little spicy kick.


Voila!  Done.  Eat and enjoy.

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