Saturday, August 14, 2010

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.

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