Penne, Broccoli, Peppers
Serves 2
A Quick Nutrient Dense Meal
Ingredients:
2 cups gluten-free quinoa or garbanzo bean penne
2 red bell peppers
1 bunch broccoli
2 medium portabello mushrooms
1/4 cup spring water
1 tablespoon butter or ghee
5 shakes of dried garlic or 2 cloves of fresh
1 teaspoon of chili pepper (dried or fresh)
1 tablespoon extra virgin olive oil
Directions:
Cook penne al denta, as directed.
Drain, add the olive oil, stir, cover, set aside
Cut the washed peppers into 3 or 4 sections in a frying pan
Add the washed broccoli, cut into large pieces, into the frying pan
Add the mushrooms (washed + sliced) into the pan.
Add the remaining water, butter, garlic and chili pepper to the mix
Cook for 3 minutes (stirring when needed), then cover and sauté for 2 minutes.
Add mix to penne reheating if necessary