Friday, January 8, 2010

Rice Pasta Primavera

  • 1 carrot

  • 1 zucchini

  • 1 cup green beans

  • 1 handful flatleaf parsley

  • 2 ripe plum tomatoes (peeled and chopped)

  • 2 TBS coconut oil

  • 1 cup frozen organic peas

  • 3 cups rice penne

  • 2 cloves garlic

  • shaved parmesan to taste


  • Boil rice pasta.

  • Turn on the TV. I'm not kidding. There's some prep to do, and it's easier to do in front of the TV. So put on AC 360, put your cutting board and veggies on your lap and think of the veggie chopping as meditation. Think about how much Anderson Cooper would enjoy your rice pasta primavera.

  • Chop all veggies into bite-sized pieces.

  • De-stem parsley and chop it in food processor.

  • Heat coconut oil in nonstick pan, add carrots, zucchini, green beans, and peas.

  • Cover and simmer for 20 mins.

  • Get back to watching Anderson.

  • Drain pasta when tender.

  • When veggies are cooked, add tomatoes and parsley to pan and heat through.

  • Add pasta to cooked veggies, add raw garlic (cause it kills the bad stuff!) and parmesan to taste.

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