Veggie overloaded pasta.

 Oh how I love Meatless Mondays…  This recipe is just fun to me.  I get to use up whats in my vegetable bin before my trip to the Farmer’s Market tomorrow.  Tonight I used fun Italian pasta I purchased in NYC.  I topped with with vegetables I sautéed in garlic and olive oil.  I used green beans, red peppers & zucchini slices.  Top the pasta with the veggies and then garnish with pea shoots.  I also added sesame seeds and freshly ground pepper. Easy and oh so good!  And you won’t feel guilty after eating this dinner 🙂  Bon Appetit.

— Knead to Cook

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4 Comments

  1. Can’t wait to get to try your food! My daughter has been a colupe times and loves it. My husband and I always seem to be in the area during your ish times. Please let me know when you have solid hours and and I will share/post to all my vegan friends! God Bless your business-we need lots of veggie restaurants to help the movement in the midst of BBQ/health crisis Memhis.