FOR PASTA LOVERS ! Tired & lazy to cook? This is an easy recipe and is oil-free which may sound boring to some people but still delish. I’m not into 100% oil-free cooking but I’m working on minimizing the use of oil to as much as I can. I love extra virgin olive oil in some dishes. If you want a little olive taste, you can add very minimal EVO oil after this is cooked.
This pasta dish is still delicious even without sauteing. Only takes some twisting & few changes of ingredients. This is for those who are conscious with the use of oil for better health. If you could find a gluten-free pasta for healthier digestion, the better. I used brown rice quinoa pasta for this. Good for 3 to 4 people. Feel free to modify your veggies depending on what’s available in your area !
▪︎ 1 lb or 500 gm linguine
▪︎ 2 medium zucchini, chopped
▪︎ 6 pcs of crimini mushrooms, chopped
▪︎ 1 bell pepper, chopped
▪︎ 2 medium tomatoes, diced
▪︎ 2 tbsp onion granules
▪︎ 1 tbsp garlic powder
▪︎ about 1/2 tsp of freshly cracked black pepper
▪︎ 1 – 2 tbsp light soy sauce or Braggs liquid aminos or to taste
▪︎ about 1/3 cup of water
▪︎ 2 to 3 tbsp fresh lemon juice
▪︎ salt to taste (use whole salt like Himalayan to supplement mineral)
▪︎ Cook your choice of pasta, a little firmer than al dente, just prior to adding in to the veggies. Drain and set aside.
▪︎ Pour the following ingredients into the pot : water, light soy sauce, onion powder, garlic powder, tomatoes and bring to simmer covered for about a minute or two. Adjust water amount to keep pasta from sticking to the pot later on.
▪︎ Add in the musbrooms , zucchini & green bell pepper and stir to distribute flavor. Cover and simmer for about 2 to 3 mins.
▪︎ Add in & stir the cooked pasta, black pepper, lemon juice and salt to taste.
▪︎ Serve with lemon wedges if you like it tangier. Enjoy !
* Note: If you don’t have access to onion and garlic powders & prefer sauteing fresh garlic and onion, you can do that too.