Gluten Free Pasta with Sauteed Vegetables

Prep time

10 minutes

Cook time

15 minutes

Servings

Serves 8

For this simple and healthy dish we’re sautéing flavorful eggplant and summer squash (feel free to substitute your favorite vegetables), adding a dash of lemon juice, then combining it with spices and our gluten-free organic quinoa spaghetti for a warm pasta dish that’s bursting with delicious flavor and freshness!

Ingredients

4 cups water

3 tablespoons Extra Virgin Olive Oil, Organic

1 ¼ teaspoons salt

2 cups Quinoa Spaghetti Pasta, Organic

1 medium eggplant, cubed

2 summer squash, cubed

¼ cup Sunflower Seeds, Raw & Unsalted

3 cloves garlic, minced

1 teaspoon fresh oregano, chopped

1 teaspoon lemon juice

Directions

In a large pot, bring 4 cups water to a boil.
Season water with 1 tablespoon extra virgin olive oil and 1 teaspoon salt.
Add gluten-free spaghetti and cook for 10 minutes.
While spaghetti is cooking, place remaining 2 tablespoons olive oil in a large sauté pan over medium heat.
After 2 minutes, add eggplant, summer squash, sunflower seeds, garlic, oregano, and remaining ¼ teaspoon salt.
Sauté for 8 minutes, or until vegetables are tender.
Drain spaghetti and add to the pan.
Add lemon juice and sauté an additional 2 minutes.
Serve warm, and enjoy!