1 1/2 cup chickpea rotini
1 medium zucchini
1 tablespoon of olive oil
2 tablespoons corn or canola oil (or your choice)
1 teaspoon chili flax
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon turmeric
fresh-squeezed from half of the lemon, lemon juice ( or lime juice)
Salt to taste
1:Cook Rotini in the direction of the package, (when you cook add one tablespoon olive oil and salt to taste.)save 1 cup water from the pasta.
2: Wash zucchini and shred the zucchini, then put the pan on the stove medium-low heat add oil let get hot, add cumin let them fry then add zucchini, salt to taste, chili flax, oregano, turmeric, basil, lemon juice and mix all well and let cook for 3 to 5 minutes. ( until zucchini, get a Little soft )
3: Add cook rotini in the zucchini mixture and mix all well, add one cup pasta water you save. Mix well and let cook for two minutes and served hot.
Here is our pasta ready to eat
This is a good source of protein and is loaded with veggies. Good for dinner, lunch, and children’s lunch box.
Note: This is vegan, allergy-friendly, gluten-free, dairy-free, nut-free.