2 large carrots, peeled and julienned
2 serving soba buckwheat noodles
1/2 tbsp coconut oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
2 crowns broccoli, chopped
1 zucchini, sliced and halved
1/2 lb. ground pork sausage (omit to make it vegan!)
FOR THE SAUCE:
3/4 cup fresh basil leaves
1/4 cup fresh parsley
2 tbsp extra virgin olive oil (EVOO)
1/2 tsp sea salt and pepper to taste
Add coconut oil to a large skillet or wok, and preheat over medium.
Add carrots and broccoli and sautee until they change color.
Add the rest of the vegetables and spice to your flavor preference.
Before they cook all the way, put them to the side in a bowl.
Add the sausage to the pan and cook thoroughly.
Add the veggies back in and garlic and mix together.
Let it cook all together for 2-3 minutes.
Boil the pasta (without adding salt) for the instructed amount of time (usually 8-9 minutes).
Once tender, strain the noodles, and immediately dump into a bowl of cold water.
Rub the noodles with your hands to get the extra starch off, and set to the side until your mixture is ready.
Once you plate the pasta and veggies, drizzle EVOO, salt, pepper and finish with fresh herbs (basil and parsley).
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