1 ½cupsGluten-Free PastaChickpea, Lentil, or Brown Rice
½cupFrozen Peas
½cupFrozen Rainbow Carrots
1cupBaby Spinach
Instructions
Add a few splashes of broth to a heavy-bottomed pot along with the onion and garlic. Bring to a simmer over medium heat and cook for three to five minutes or until the onions have softened. Add the oregano and lemon zest and cook for another minute until fragrant.
Add the remaining broth and the oat milk to the pot and bring to a gentle boil. Stir in the pasta and cook, stirring often, for eight to 10 minutes or until the pasta is just tender and most of the liquid is absorbed. If the pot gets too dry add more broth as needed.
Add the peas, carrots, spinach, and lemon juice to the pasta and stir to combine. Cook for one to two minutes more until the vegetables are warmed through. Season with salt or additional lemon juice if needed. Divide between bowls and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days. Eat cold, or Reheat with additional broth.Additional Toppings: Fresh herbs, nutritional yeast, and/or red pepper flakes.Noodle Choice: Penne, Fusilli, or another short cut noodle instead.No Oat Milk: Use any other milk of choice.No Spinach: Use kale instead.