Summer Veggie Brown Rice Pasta | Ligia's Fresh Bowls

Ligia's Fresh Bowls

Name: Summer Veggie Brown Rice Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Gray Zucchini; Bounce Cashew Peanut Protein Energy Ball; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Morton Iodized Salt & Black Pepper; Morton & Bassett Spices Lemon Peel; McCormick Gourmet™ Organic Basil Leaves; Rice-A-Roni Rice and Pasta, Mexican Style; El Chilar Hojas de Zen; Hollywood Beauty Coconut Oil; Napoleon Co. Grille Garlic Cloves; Vegan Feta Cheese

Print recipe

Summer Veggie Brown Rice Pasta

Serves 420 mins prep25 mins cook

This Rainbow Veggie Pasta uses @eatbanza’s new Brown Rice Pasta, which is made in Italy with just two simple ingredients: brown rice and chickpeas. It's gluten-free and tastes SO good. A vibrant and healthy pasta dish perfect for summer.

0 servings

What you need

cup zucchini

Bounce Cashew Peanut Protein Energy Ball

oz raw cashews

Signature Farms Cherry Tomatoes, Red, Angel Sweet

cup cherry tomato

tsp salt & pepper

tsp lemon peel

bunch fresh basil leaves

Rice-A-Roni Rice and Pasta, Mexican Style

box brown rice pasta

bunch dried herbs

tbsp coconut oil

clove garlic clove

tbsp Vegan Feta Cheese

Shop Recipe

Instructions

In a large pan, heat coconut oil over medium-low. Add garlic, cherry tomatoes, and zucchini. Sprinkle in dried herbs, salt, and pepper. Let everything cook down gently for 15 minutes, stirring occasionally. Once soft and saucy, stir in fresh basil, vegan feta, and lemon peel. Meanwhile, cook the Banza pasta according to package directions — al dente perfection! Toss the pasta into the sauce, add 1 cup of the pasta water, mix it all together, and finish with chopped cashews + more fresh basil on top.

View original recipe