A quick, easy and healthy way to cook.
3 tablespoons extra-virgin olive oil
1 large red onion, diced
A bunch of pre cut brussel sprouts
3 Cups of Organic Cherry Tomatoes, whole
1 Large zucchini, cut
1 Cup water
1/2 cup chopped fresh basil (Added in the end)
Pink Himalayan Sea Salt to taste
3 Cups Brown rice & Quinoa Fusilli Pasta
Pink Himalayan Sea Salt
Add Olive oil to your frying pan and heat it up to full heat. Reduce heat and then add all the veggies after they have been cut into your frying pan.
Bring a large pot of salted water with olive oil to a boil. Add the pasta to the boiling water and cook as the label directs.
After you have sautéed the vegetables for a few minutes, add some salt and the water. Sauté your veggies until you have reached your desired softness. When pasta is down, drain the water and add how much you would like to a plate. Stir in the basil in your Veggie sauce and top it to the pasta. Enjoy!