Yesterday I was at a Special Education conference all day in LA, so it was nice to come home to this:
It inspired me to cook up a quick, healthy, not-weigh-me-down sort of pasta meal.
Here were my ingredients:
I cooked up the pasta but only until al dente.
Then I chopped up the mushrooms and zucchini and lightly sautéed them in a bit of olive oil.
Then I added spinach and sun-dried tomatoes (I used the jar variety), and olives.
Then I added some spice in the form of nutritional yeast, pepper, and garlic powder. And mixed it all up.
Toppings ( some babybel cheese and avocado) and bowls from the asian market across the street:
Light, al dente, and vegelicious!
I think I like gluten free pasta better than regular. It does not seem as heavy on my system.
Have you tried gluten free pasta? What are your thoughts?