Christine Johnson's Recipe

Two Sisters Healthy but Good Pasta and Vegetables

Category: Recipes

Amounts depend upon how many servings and how much you want to eat....

Boil whole wheat pasta according to directions, biting a piece to make sure it is done enough before pouring into a colander.

Choose any or all of the following fresh vegetables:
Zucchini
Yellow summer squash
Patty pan squash
Roma tomatoes
Variously colored peppers (small ones are easiest)
Brussels sprouts
Broccoli
Celery

Fresh greens (we like kale or spinach, but any leafy green of substance will work great)

Cut into small bite sized pieces, any of the squash, peppers or tomatoes. Wash and rip the leaves into smallish pieces. Heat olive oil (or coconut oil) in a large skillet or wok. Add

Garlic to taste, either minced or sliced, or if you want to fish it out later, whole

Pile in the cut up vegetables and torn greens, tossing to coat with the garlicky oil. Cover in order to cook evenly and thoroughly, but stir occasionally.

When the vegetables are at least well heated through and at most nearly done, season with sea salt and Italian seasoning (I crush the dried herbs between my fingers as I sprinkle them on the vegetables). Add the drained pasta into the vegetables and mix together. Serve, scattering sunflower seeds and/or sesame seeds and/or any edible seed over the top.

Eat with a hearty hunk of a whole grain bread, preferably with seeds.

Enjoy!