We basically throw all the veggies in our fridge into this thing, but here is a version of Chads veggie max out pasta.
1/2 Box “Ancient Harvest” Garden Pagodas (Quinoa pasta)
1/2 minced medium white onion
1-2 clove crushed garlic depending on taste
1 small zucchinni cut into matchsticks.
2 -3 cups heirloom tomatoes chopped into large cubes
1 small anaheim pepper chopped
1 crookneck squash chopped
1 head broccoli broken up small
10 medium size crimini or white mushrooms sliced
2T olive oil
1t braggs
6 olives
1t oregano
1/2 t thyme
fresh basil
fresh ground pepper to taste
Shredded bleu Scheeze (now available at whole foods WC!!!)
In a cast iron pan heat olive oil on the low side of medium for 2 mins.
Add onions, garlic and anaheim pepper. Saute until onion is translucent and stir often. (4 mins)
Turn heat to medium, add broccoli, zucchini and squash, thyme and oregano. Cook for 5 minutes stir often.
Add Mushrooms braggs amino acid and cook for 2 minutes, stir often.
Finally, add Tomatoes and cook for 3 minutes stirring very often – add fresh basil, pepper and olives about a minute before the finish time.