Ingredients

  • 1 red pepper or yellow pepper finely sliced
  • 1 medium onion diced
  • 1 zucchini diced
  • 1 medium carrot sliced in 1 inch strips
  • 1/2 bunch asparagus cut in one inch segments
  • 5 cloves garlic
  • 1 cup fresh basil chopped finely
  • 1/2 cup parsley chopped finely
  • 3 tbsp fresh sage chopped finely
  • 1 -15 oz can diced tomatoes
  • 2 tbsp olive oil
  • 1 tsp coconut oil
  • 1/4 cup vegetable broth
  • sea salt and black pepper to taste
  • 6 oz brown rice pasta

Directions

  • Bring salted water to boil for pasta and cook as directed on package
  • In an medium skillet, add coconut oil and heat on low-medium heat
  • Add onion and cook until translucent (about 5 min)
  • Add bell pepper, carrot, asparagus, zucchini one at a time waiting about 2 minutes between each
  • Add tomatoes and broth and simmer until vegetables are slightly tender, about 10 min
  • Add fresh herbs and sea salt and black pepper
  • Strain pasta and toss with vegetable mixture