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Quinoa Pasta with Zucchini and Fennel

Have you tried quinoa pasta?  I really like the taste and texture.  I find that I need to add some olive oil to the water or it sticks, but it turns out really well.

Ancient Harvest makes a delicious quinoa pasta that has a nice texture and flavor.  The pasta is made from organic corn flour and organic quinoa flour. Try this easy recipe for a quick meal on a busy night.

1 box Ancient Harvest quinoa pasta
1 medium fennel bulb, diced
1 medium zucchini, diced
3 cloves garlic, minced
2 Tablespoon oil, divided
1/2 cup shredded parmesan cheese
salt and pepper to taste

Prepare pasta as directed on the package.

While the pasta is cooking, heat 1 Tablespoon oil in a sauté pan over medium heat. Add the fennel, zucchini and garlic and sauté until softened, approximately six minutes. Remove from heat.

Drain and rinse the pasta. Place the pasta in a bowl. If desired, drizzle a tablespoon of olive oil over the pasta to reduce stickiness. Toss the pasta. Add the vegetables and stir in the cheese. Add salt and pepper if necessary. Serve while warm.

For more information about quinoa, the amazing gluten-free grain, click here.

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