Brown Rice Pasta
with Fresh Vegetables
| 8 oz. | dry brown rice pasta |
|---|---|
| 1 tbsp. | extra virgin olive oil |
| ½ | onion, ¼-inch diced |
| ½ tsp. | fresh-ground pepper |
| 1 tsp. | sea salt |
| ¼ cup | chicken or vegetable stock |
| 3 tbsp. | white wine |
| 1 | zucchini, cut into half-moons |
| 1 | red pepper, cut into ¾-inch pieces |
| 2 oz. | spinach, chopped |
| ½ cup | grape tomoatoes, halved |
| 1 tsp. | lemon zest |
| 1 tbsp. | fresh parsley, chopped |
In a large pot, bring six to seven litres of salted water to a rolling boil. Add pasta and cook for 16-20 minutes until desired firmness.
Heat a medium size sauce pan to medium heat. Add olive oil to pan. Add onions, garlic, salt and pepper. Sautee for two to three minutes.
Pour in chicken broth and white wine and simmer until liquid is reduced by half.
Add zucchini, lemon zest and red peppers. Sautee for two to three more minutes.
Add spinach, grape tomatoes and parsley. Let spinach wilt until it has shrunk in size by half.
Once pasta is cooked, rinse thoroughly with hot water. Don't skip this step, or you will end up with a very starchy, gluey pasta.
Add pasta to pan with vegetables. Mix and serve immediately. Enjoy.
