serves 2
1-1/4c. quinoa pasta – cooked & drained
1 large zucchini – sliced
1 c. cherry tomatoes – sliced in half
2 TBSP olive oil
1 TBSP chopped garlic
Rosemary & Red Pepper Flakes to taste
1/4 c. chicken broth
Chopped basil for garnish
In a large sautee pan, combine everything except pasta, olive oil, basil. Keep at a medium boil until broth completely evaporates. Add olive oil and lightly brown veggies. Add quinoa pasta and toss all ingredients together. Remove from heat and serve garnished with basil.
I like adding crumbled goat cheese, too.
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