Veggie Penne Sauté (Gluten-Free Option)

Ingredients

• 12 ounces of your favorite penne pasta (we like Tinkyada organic brown rice penne)
• 2 1/2 cups fresh organic broccoli florets, steamed al dente
• 1/4 cup olive oil
• 1/2 cup diced yellow onion
• 6-7 cloves of garlic, sliced
• 2 medium organic zucchini, diced
• 1 cup chopped artichoke hearts
• 8 whole sun dried tomatoes in olive oil, roughly chopped, plus add 1-2 tbsp of the oil to the veggie sauté
• 1/2 cup fresh organic basil, roughly chopped
• 1/2 cup pitted kalamata olives, cut in half
• 2 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Cook pasta until al dente and drain; set aside. (If using brown rice pasta, rinse thoroughly with cool water, drain and set aside.)
2. While pasta is cooking, steam broccoli florets until al dente. Remove from heat; set aside.
3. At the same time, chop onion, zucchini, artichoke hearts, sun dried tomatoes and basil. Slice garlic. Cut olives into halves.
4. Heat a large wok over medium-high heat. Add olive oil, onion and garlic. Sauté until onion starts to soften.
5. Add zucchini and continue to sauté until zucchini begins to soften. Then add remaining ingredients and sauté 3-4 minutes, stirring constantly to combine.
6. Add penne and toss until well coated and reheated.