Carrots and Zucchini Stir Fry with Pasta 

Serving size 4

Ingredients: 

1 zucchini, sliced 

1 yellow squash, sliced 

3 carrots, peeled and sliced  

1 shallot, sliced 

8 ounces of penne pasta

½ cup of coconut aminos

5 garlic cloves, grated

¼ inch of ginger, grated  

1 tablespoon of Extra Virgin Olive Oil 

Method: 

1.     Grate ginger and garlic in a small bowl. Prep your vegetables. 

2.     In a large skillet over medium heat add Extra Virgin Olive Oil. Allow to heat up for about a minute and add the grated garlic and ginger. Lower the heat to make sure you don’t burn the garlic. 

3.     Add the shallots and stir. Add in coconut aminos and stir.  

4.     Add the carrots and sauté for about 5 minutes covered with the lid. 

5.     Add in the zucchini and squash. Sprinkle more coconut aminos. Cover with lid and allow to cook for about 15-20 minutes or until its cooked thoroughly. 

6.     In a separate saucepan, follow the instructions on the penne pasta’s box and cook your pasta. 

7.     Once pasta is cooked, add in your penne pasta to your carrots and zucchini skillet. Turn on your stove on low heat. 

8.     Using your tongs, toss everything making sure everything is mixed evenly. Sprinkle more coconut aminos if needed. Mix thoroughly. 

9.     Serve and enjoy.