INGREDIENTS

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

METHOD

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.