Here’s a show and tell of my lunch. And an easy light meal idea; it’s more of a “no recipe” recipe. 🙂 It has whole wheat pasta tossed with veggies sauteed in olive oil and garlic, sprinkled with soy sauce and lemon juice.
WHAT YOU NEED:
- whole wheat spaghetti (however many servings you want to make)
- a few teaspoons of extra virgin olive oil (EVOO) for sauteing the veggies
- 1 clove of garlic, minced
- fresh vegetables, washed, cut and sliced (2-4 cups depending on how many servings you want) — I used asparagus, mushrooms, onions, yellow squash, zucchini, and bell peppers.
- soy sauce
- fresh lemon juice
WHAT YOU DO:
Prepare spaghetti noodles according to package directions.
While noodles are boiling, heat EVOO and garlic in a skillet over medium heat. Add veggies and sautee until tender.
Drain noodles, and place on serving dish. Top with veggies, then sprinkle on some soy sauce and lemon juice to taste. Stir to combine, then serve.