Nourish Your Body: Avocado & Arugula Pasta

Avocado and Arugula Pasta

 

6 small-medium zucchini, made into "noodles" with a spiralizer

1 Tbsp olive oil

2 cups of broccoli, cut into florets

1 medium onion, diced

8 oz crimini mushrooms, sliced (optional)

6-8 cloves garlic, minced

1 cup of veggie stock (page 50)

5 oz organic arugula

Zest and juice of an organic lime

Crushed red pepper flakes

Salt and pepper

1 ripe avocado, diced

A handful of cilantro finely chopped

 

In a medium sauté pan, heat olive oil over medium heat.  Sauté the onions and mushrooms, if using, until they begin to brown, about 10 minutes.  Then add the garlic, crushed red pepper and sauté for another 2-3 minutes.  Add the stock and broccoli florets, let the wine reduce by half, about 5 minutes.

 

Add the zucchini noodles to the onion, and stock mixture, simmer for 2-3 minutes.  Turn the heat off and stir in the arugula, lime juice/zest, avocado and cilantro and serve.

 

Total prep and cooking time: 25-30 minutes

Serves 4-6

More delicious recipes like this one can be found in Dr. Rittling's Cook Book: Deliciously Vegan and Now Gluten Free