Ingredients

• 1 cup zucchini, sliced
• 1 cup baby portabella mushrooms, sliced
• 1 cup red bell pepper, sliced
• 1 cup red or sweet onion, diced
• 2 garlic cloves
• Salt and pepper to taste
• 1 package Gary's True Grit™ Einkorn Spaghetti
• Parmesan cheese, grated for topping

Instructions

1. Sauté vegetables and garlic in ¼–⅓ cup grape seed oil until vegetables are cooked but still slightly crisp.
2. Puree in blender.
3. Serve over Gary's True Grit Einkorn Spaghetti, prepared as directed on package.
4. Top with freshly grated parmesan cheese.

https://www.youngliving.com/blog/pasta-primo-perfect-in-veggie-sauce-recipe/

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