Pasta Primavera

Don't worry, this pasta dish is grain-free!

Pasta Primavera.pdf

Download PDF • 81KB

Ingredients:

2 boneless skinless chicken breasts

Himalayan sea salt

Ground black pepper

Garlic powder

Vidalia or yellow onion

1 zucchini

1 orange or yellow bell pepper

2-3 carrots or 1 cup pre-shredded carrots

1 Tbsp coconut oil

Lentil pasta (penne, elbows or rotini work well)

1/ stick grass-fed butter

5 cloves garlic, chopped

12-15 fresh basil leaves

2 lemons

1 package grape tomatoes

Parmesan cheese

Instructions:

1. Grill 2 boneless chicken breasts

2. Start boiling 5 quarts of water. Add 1/4 tsp of sea salt to the water.

3. Chop the following veggies & make sure they are all the same size

   1. ¾ vidalia onion

   2. 1 zucchini

   3. 1 orange or yellow bell pepper

   4. 2-3 carrots

4. Saute in coconut oil & cook al dente

5. Season with salt, pepper and garlic powder

6. Add Lentil Pasta to boiling water and cook according to package.

7. While pasta is cooking, melt ½ stick of butter in sauce pan

8. Chop 5 cloves of garlic and saute in butter

9. Chop 12-15 leaves from basil

10. Grate the skins of 2 lemons & add to butter mixture

11. Chop 1 package of grape tomatoes & add to saute pan of veggies

12. Drain pasta well & return to stockpot

13. Add butter mixture & veggies

14. Serve. Top with parmesan cheese, basil and grilled chicken