BROWN RICE FUSILLI WITH SEASONAL VEGETABLES
This is a simple and delicious pasta meal and it can be served hot and cold. Change the vegetables according to the season.
Wheat and Dairy Free
Serves 4
12.5 oz (350 grams) brown rice fusilli
2 – 3 Tbsp. extra virgin olive oil
3 - 4 tomatoes, chopped
Large handful of fresh basil, chopped
¼ cup (60 ml) grated fresh parmesan
Unrefined Sea Salt & Fresh Ground Pepper
COOK pasta in salted water according to package directions
DRAIN and PUT in a large bowl
Immediately TOSS with olive oil (to prevent sticking)
ADD tomatoes, parmesan and basil
Enjoy
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