A Gluten Free Pasta Dish Loaded With “Cancer Fighting” Veggies!
2 cups of organic cauliflower, cleaned and rinsed
2 cups of arugula
1 cup of portobello mushrooms
1 cup of organic corn ( directly off the cob)
1 TBSP of minced garlic
1/2 cup of olive oil
1 heaping TBSP of parmesan cheese ( optional)
1-2 TBSP red pepper flakes
1 box of organic, wheat free, brown rice penne or elbow noodles
In a separate pan, add all the vegetables with the garlic and olive oil (1/4 cup) and heat until slightly browned. Add the mushrooms and arugula the last few minutes to heat until soft. Don’t over cook; the cauliflower and corn should be al dente.
Cook the gluten free brown rice noodles in boiling water until al dente.
Once the noodles are cooked, drain and add a 1/4 cup of olive oil to the noodles to add flavor but to prevent sticking. Add the sautéed vegetables on top. Sprinkle the red pepper flakes and Parmesan cheese as the final touch.
For the health benefits of cauliflower, read my post, Cauliflower– A Super Food of the Month: http://www.beefitwithtracy.com/2014/04/29/cauliflower- a-super-food-of- the-month/.
Remember, Bee Fitters, food determines how we feel and heal!