October 08, 2014 1 min read 0 Comments
1 package brown rice penne
2 organic zucchini, sliced into half moons
1 organic onion, chopped
2 cloves organic garlic, finely chopped
2 cups organic parsley, finely chopped
1/2 cup extra-virgin olive oil
1 tsp. coarse salt or Herbamare
Zest of 2 organic lemons
Cracked black pepper
1 cup Zerto grated parmesan cheese
Cook pasta until al dente. Rinse and save 1 cup pasta water. In 2 Tbsp. extra virgin olive oil, sauté zucchini, onion, salt and garlic. Add in lemon zest. When zucchini softens, add in parsley, pasta, pasta water, pepper and parmesan cheese. Stir to combine and serve.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
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