Quick Dinner Idea! Veggie Pasta with Lemon Dressing

At the request of my good friend, Camille… This is a SUPER easy recipe, guaranteed to stimulate the senses, fill the belly, and please the palette of your entire family… AND don’t be fooled; it’s very nutritious!

This meal is vegan and completely free of common allergens.

1 box of Thai Kitchen Rice Pasta (Wide Stir fry Noodles)

1 medium to large TOMATO, diced (size depends on how much you                                                                   LIKE tomatoes)

1/3- 1/2 c Purple Onion, diced (again flavor preference)

2 c Frozen Broccoli, blanched and chopped

1/4 c Kalamata Olives, diced

1/4 c Parsley, chopped or minced (my preference is chopped)

2 Lemons, juiced (retain a tsp of the zest)

2/3 c Olive Oil

1 tbsp Raw Honey

Salt/Pepper to taste

Begin by cooking the noodles, according to package directions, drain and set to the side.

While the noodles are cooking, prepare the dressing with the lemon juice, olive oil, raw honey, and salt/pepper (you can also add a clove of garlic if you want) mixed in a blender or food processor.

Note: If you are in a big hurry, you can also just drizzle the oil and lemon juice over the pasta and add salt and pepper to taste.

Dice the veggies (including the broccoli) and mince the parsley.

Combine all ingredients and toss…

That’s it!

You can add more oil, lemon juice, and salt/pepper as your palette requests…



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