I box of Ancient Harvest Supergrain rotini pasta, cooked according to the package instructions
1 tbsp olive oil or avocado oil spray
2 medium to large zucchini, cut in half lengthwise and sliced into 1/2-inch thick semicircles
1 large bunch of asparagus cut into 1-inch lengths
1 carrot, peeled, grated
3 garlic cloves, finely chopped
2 cups broccoli, cut into small pieces and steamed
½ teaspoon red-pepper flakes
½ teaspoon dried oregano
1 (15-ounce) can of cannellini beans or great northern beans, drained
1.5 cup bone broth, warmed
1 tbsp corn starch
1 tbsp lemon juice
1 cup Parmesan, grated + more for serving
1 tbsp Dijon mustard
Fresh basil leaves, torn, for garnish
Heat up a 12-inch skillet over medium-high heat. Add the zucchini and 1 teaspoon salt, and sauté for a couple of minutes.
Stir in the asparagus, carrot, and garlic, and cook, stirring occasionally, until fragrant and softened about 4 minutes. Add salt, red pepper flakes, oregano, and black pepper. Cook, stirring, cook for another minute.
Combine the broth and the corn starch.
Add the white beans and the broth, and let the broth come to a simmer. Add the broccoli and stir.
Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add the pasta and mix in well.
Serve in bowls topped with basil leaves and more parmesan if needed.
PS you can add other vegetables depending on what you have on hand. Frozen peas can be a good addition, red cabbage…