Brown Rice Spaghetti with Tempeh and Garden Veggies

1 pkg Tinkyada Organic Brown Rice Spaghetti

1 cup chopped tomatoes(if tolerated)

1 cup chopped kale

2 small shallots

1/2 cup shredded carrots

1/8 cup olive oil

Salt to taste (about 1/2 to 1 tsp)

pinch of Red Pepper Flakes (if tolerated)

Cook spaghetti as per package directions and drain and rinse off starch in collander.

Add all veggies to a frying pan with the olive oil and spices. Cook for approximately 5 minutes. Add drained pasta and heat through and serve.