A compilation of fresh saute veggies with a homemade sauce over gluten free spaghetti noodles. Perfect served warm or cold the next day for lunch!

Time: 30 mins

Serves 4-6

Sauce:

1/2 Medium Onion

1/2 Medium Green Bell Pepper

1Tbs EVOO

1/2tsp Sea Salt

2 cans Diced Tomatoes (I used Trader Joe’s Organic)

1Tbs Fresh Basil, chopped

1tsp Dried Basil

1TBS Dried Oregano

1tsp Dried Thyme

In bottom of sauce pan saute onion in olive oil, about 3 mins. Add diced green bell pepper and salt, and saute another 4-5 mins. Add remaining all ingredients. Bring to a low boil and reduce to simmer 20-30 mins.

Veggies:

2-3 Large Zucchini (or one JUMBO one like we had out of the garden!)

1-2 Yellow Crookneck Squash

1 Bunch Asparagus

1 Cup Mushrooms (optional)

1/2tsp Powdered Garlic or 1 clove fresh pressed (optional)

1-2TBS EVOO

Chop all veggies into bite sized pieces. Saute all ingredients over medium heat 5-7 mins. Reserve garlic for final 2 minutes for stronger flavor or add at beginning for milder flavor.

*I omitted the garlic and mushrooms from my plate (pictured above) due to my food sensitivities, but made them on the side for the rest of the family and they really enjoyed that addition. If you have a meat eater not keen on vegetarian dishes I recommend using sliced portobello mushrooms for a “meatier” texture.

Pasta:

1- 1lb pack of gluten free pasta (I used Trader Joe’s Organic Corn Spaghetti)

Cook as directed on package.

In-joy!