Ingredients:
- 1 tbsp. of extra virgin olive oil
- 1/4 tsp. of pink himalayan salt
- 2 tbsp. of minced white onion onion
- 2 cloves of garlic
- Freshly ground black pepper to taste
- 2 cups of zucchini sliced
- 8 trimmed asparagus stalks
- 1/4 cup of cooked, freshly chopped basil
- 1/2 cup of your favorite gluten-free pasta (cooked)
Directions:
- Preheat your pan for about one minute.
- Add 1 tablespoon of olive oil, and let it heat up for another minute.
- Then add your onion, garlic, pepper and a dash of salt.
- While the onions and garlic cook, slice your zucchini and trim your asparagus.
- Add trimmed vegetables to the pan, and cook for about 12 minutes on low heat while covered.
- Once the vegetables are cooked, transfer the gluten-free pasta to the pan and mix.
- When serving, top with basil, and enjoy!
