Pasta with Sauteed Veg, Basil and Sun Dried Tomatoes - Really Healthy
This gluten free dish is a really quick and tasty weekday dinner with minimal effort involved.
If you want to add extra protein to this dish sauté a chicken breast with the veg.
125g gluten free pasta
2 small courgettes
30g fine green beans
1 tbsp lemon juice
120g sun dried tomatoes
20g basil leaves
2 tbsp olive oil
1 tsp coconut oil
1 tbsp pumpkin seeds (optional)
1 tbsp sunflower seeds (optional)
Cook the pasta as per instructions.
While the pasta cooks, heat the coconut oil in a pan over a medium heat
Chop the courgettes into half moons and the broccoli into 1 inch florets, saute for 5-7 minutes until the broccoli has softened slightly.
Combine the sun-dried tomatoes, basil, lemon juice and olive oil in a food processor, pulse for 30 seconds until the sun dried tomatoes start to break down, stop before they become a pesto-like puree.
Drain the pasta and rinse under cold water, return to the pan, stir in the veg and sun-dried tomato mixture until warmed through.
Serve in bowls, sprinkling over the seeds if preferred.