2 TBSP olive oil + a drizzle
1/4 c roasted and unsalted sunflower seeds
1/2 large zucchini, cubed
10 cherry tomatoes, halved
1/2 cup fresh English peas
4 leaves basil, finely chopped
1 large handful each of arugula
1 small handful of spinach
1 box of your favorite pasta, lentil or chickpea for added protein
Salt + pepper to taste
Bring a large pot of heavily salted water to boil and cook 1 box (4 servings) of pasta as directed.
Heat oil in a large saute pan.
Add the sunflower seeds to toast.
Add the tomatoes, zucchini and 1 ladle of pasta water to soften.
As the water evaporates, add the peas.
Drain the cooked pasta and add it to the pan.
Stir in the spinach and arugula until they wilt and then add the basil.
Drizzle with a little olive oil to finish and season with salt and pepper to taste.