Ingredients
- 2 tbsp Avocado oil
- 1/2 tsp red pepper flakes
- 1 tablespoon dried parsley
- 1 tablespoon granulated garlic
- 1 red pepper julienne style
- 1 carrot julienne style
- 2 plum tomatoes cut into 1/2 inch quarter pieces
- 1 bunch Pencil thin Asparagus cut into 3 inch long pieces
- 1 box of gluten-free fusilli (Affiliate Link) pasta
- 1 tbsp butter or dairy-free butter
- 1/2 cup pasta water
- Salt and pepper to taste
- Romano cheese for topping
Instructions
- Cut up the carrots Julian style. Cut up the red pepper flakes Julian style. Cut up the plum tomatoes quartered in about 1 inch thick pieces. Cut up pencil-thin asparagus into about 3 inch long pieces. Add to a bowl. Add the parsley. Add granulated garlic to the veggies. Then toss to coat.
- Start cooking the gluten-free pasta as per directions on the box.
- In a dutch oven (Affiliate Link), add avocado oil and heat up, then add red pepper flakes for a minute or two.
- Add the cut veggies mixture to the dutch oven (Affiliate Link). Cook for 10 minutes. Toss every few minutes, until the veggies are cooked.
- When pasta is done, reserve 1/2 cup of pasta water. Then, drain the pasta.
- Toss the pasta into the dutch oven (Affiliate Link) with the veggies. Add the pasta water. Add butter or dairy-free butter to the pasta. Then, cook over a little heat for a few minutes.
- Enjoy and add a little romano cheese on top.
Nutrition
- Serving Size: 1 cup
- Calories: 363.79 kcal
- Sugar: 4.32 g
- Sodium: 405.32 mg
- Fat: 7.92 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.08 g
- Carbohydrates: 61.77 g
- Fiber: 4.13 g
- Protein: 11.15 g
- Cholesterol: 5.09 mg