Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil 1 onion, thinly sliced 2 – 3 garlic cloves, minced 8 oz. mushrooms, sliced (I used baby bella) 1 medium zucchini, thinly sliced and cut in half 1 medium yellow squash, thinly sliced and cut in half 1 can (28 oz.) diced tomatoes, with juices 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes mineral salt & cracked pepper to taste 2 handfuls of spinach, or baby greens of choice 8 oz. pasta of choice (I used quinoa linguini pasta) almond parmesan, to serve

Preparation

• Instructions Pasta: Cook your pasta of choice according to package directions. Set aside. Vegetables: In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning. Assemble: Serve veggies over a bed of pasta with a good dusting of almond parmesan. Serves 3 Store: Leftovers can be kept in the refrigerator for up to 5- 6 days, in a covered container.