2 Tablespoons Olive Oil
¼ cup low sodium vegetable broth
2 cloves garlic, peeled and thinly sliced
1 cup broccoli florets
6 asparagus spears, trimmed and cut into 1” pieces
1 cup sliced summer squash
½ cup grape tomatoes, halved
2 cups baby spinach
½ cup sliced mushrooms
1-2 cups good quality tomato sauce (to taste)
Sea salt and Fresh pepper, to taste
4-6 oz Red Lentil Fusilli* or any Bean based pasta you choose
Heat oil and vegetable broth in a deep skillet over medium heat. Add garlic, cook for 2 minutes and add broccoli and asparagus. Stir to coat with oil and cook for 5 minutes, until starting to soften. Add remaining vegetables, tomato sauce, season to taste.
Cook pasta according to package directions, drain well and add to vegetable mixture.