Yesterday I was at a Special Education conference all day in LA, so it was nice to come home to this:

and 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:

Perfect!

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?