INGREDIENTS
1 box of gluten-free pasta, I used Tolerant Green Lentil Rotini (25 grams protein)
12 oz of broccoli, cut into florets
5 large carrots, scrubbed and cut into 3-inch chunks
¼ sweet onion, chopped
4 garlic cloves, minced
Extra virgin olive oil
Salt & pepper
GARNISH (optional)
Parmigiano Reggiano cheese, grated
Chili flakes
Extra virgin olive oil

INSTRUCTIONS
1. With a double boiler, steam the carrots for 20 minutes and the broccoli for 6 minutes. For smaller carrots, steam for a few minutes less, so when the timer is at 14 minutes with 6 left, add the broccoli. (Note: for smaller carrots, steam for a shorter time.)

2. While the veggies are steaming, sauté the onion in a large sauté pan until translucent, then add the garlic until fragrant, being careful not to burn. (Take off the heat if waiting for the veggies and pasta to cook)

3. Depending on the pasta instructions, follow the directions and save a cup of the pasta water. Tip: to ensure all ingredients are finished cooking at the same time, start your salted water when the carrots start cooking and add the pasta when you have the appropriate time left.

4. When the pasta is done, add it to the sauté pan, then add the veggies. Add reserved pasta water, salt, pepper, and chili flakes, and mix until combined.

5. Serve in a bowl and garnish with a drizzle of extra virgin olive oil, grated cheese (I use a microplane to grate), and chili flakes, and enjoy!

Love, 
Colie
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