12 May 2015
Farfalle with Roasted Vegetables
8 oz. brown rice or quinoa pasta
1 c. diced grilled eggplant
1 c. diced green and/or yellow zucchini
1/2 cup red and yellow peppers grilled
4 stalk asparagus grilled or multi-color carrots
1/3 c. pitted kalamata olives, halved
1 c. halved grape tomatoes, grilled lightly
1.4 c. thinly sliced basil or arugula (save some for serving)
1 tsp. lemon zest
1 T. lemon juice
2 T. olive oil
Cook pasta, set aside (do not overcook). Reserve 1/2 c. of cooking water for sauce.
Spray grill grate with coconut oil (or coat with coconut oil) and grill all veggies til tender. Asparagus and tomatoes on last. If grilling tri-color carrots …read more