ingredients
- 1 Box Tolerant Chickpea Spaghetti
- 4 Tbsp. Extra virgin olive oil
- 1 Vidalia onion, diced
- 1 Carrot, diced small
- 1 Bunch asparagus, sliced on a bias
- 1 Red bell pepper, diced ½ inch
- 1 Cup spring peas, defrosted
- ½ Cup Parmigiano cheese, grated (optional)
- 1 Tbsp. Green onions, sliced thin
- Sea salt to taste
- Black pepper to taste
directions
Place a pot of water to boil, cook pasta according to directions but drain two minutes under reserving 2/3 cup water. Meanwhile, in a skillet over medium/high heat 3 tbsp. of the olive oil. Add vegetables and sauté over high heat for 3-5 minutes. Drain pasta and toss with vegetables and cooking liquid. Finish with remaining extra virgin olive oil, cheese and green onions.
