This lean recipe is inspired by the wonderful garden vegetables collected from both my garden and that of my neighbors. The freshness of the vegetables lends to great taste which requires very little in additional seasoning.
2 cups Gluten Free Pasta-I utilized Quinoa Penne pasta
2 cups zuchini chopped
1 cup chopped tomotoes-roma or heirloom
1/2 cup chopped basil
1/2 cup chopped salami-optional
1/3 cup grated parmesan cheese
1/3 cup olive oil
Boil pasta according to package instructions. Once cooked, strain and replace into original pot on medium heat. Add oil and mix thoroughly. Add in chopped vegetables, salami, and basil, mix thoroughly and allow to sit over heat for 5 minutes. Remove pan from heat and add parmesian cheese, then serve.
Serves 4. Enjoy!
Make your day great,