Ingredients

• 1 pound of your favorite fusilli pasta (we like Tinkyada brown rice fusilli)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/3 cup yellow onion, finely diced
• 2 medium organic zucchini, diced
• 14 oz diced organic tomatoes with Italian herbs (we like Muir Glen or Eden Organics brand)
• 1/2 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh organic Italian parsley, minced
• 1/2 cup crumbled feta cheese

Instructions

1. Cook pasta according to directions. (If using brown rice pasta, be sure to thoroughly rinse in cold water once cooking time is complete and return to stockpot, set aside.)
2. Meanwhile, heat a large skillet over medium-high heat. Add olive oil, garlic and onion. Cook about one minute, then add the diced zucchini. Saute for about 5-6 minutes, until zucchini begins to soften.
3. Add tomatoes, salt and pepper. Stir and cover. Allow to simmer over low heat, until zucchini reaches desired tenderness.
4. Turn off heat. Mix in feta and parsley. If using brown rice pasta, pour zucchini-feta mixture over the pasta and rewarm over low heat.
5. Season with additional salt and pepper to taste.

Ingredients

• 12 ounces GF 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.