Primavera (spring season), so any fresh organic vegetables is season works well in this dish. There were so many spring vegetables available at our city open market.
Serves 4-6
3 organic carrots
2 organic zucchini and/or broccoli
2 organic yellow squash
1 organic onion
1 organic each: yellow and red bell pepper
1 cup (200 g) organic fresh or frozen peas
1/4 cup (60 ml) olive oil seasoned with fresh garlic
1 Tbs. (15 g) Italian herbs or herbs de Provence
1 pound (455 g) cooked (gluten-free) pasta
15 organic cherry tomatoes cut in half
1/2 cup (100 g) Parmesan or dairy-free cheese
1. Cut into thin strips: carrots, zucchini and/or broccoli, squash, bell peppers, and onion.
2. Sauté on low to medium heat the carrots + one Tbs. (15 ml) olive until tender.
3. Cook the pasta as directed. Drain and keep about 1 cup (240 ml) of the cooked water.
4. Toss the pasta, oil, and season with the vegetables in a large bowl.
5. Toss with the cheery tomatoes and enough cooked liquid to moisten it.
6. Sprinkle with the cheese and serve immediately.
but make sure they are organic.
If it is not stated, ask the seller. Maybe they farm organically
but cannot afford the certification*.
but cannot afford the certification*.
* Certification can coast between $400-$1500, annually!
