Ingredients
- 1 serving size Fettucchini (I used Organic Kale Fettuccini)
- 1 Patty Pan Squash
- 1 Nine Ball Squash
- 5-7 Sugar Snap Peas
- a bunch of fresh Cilantro
- 3 Garlic cloves
- Sunflower Seeds
- Olive Oil
- Balsamic Vinegar
- Cracked Black Pepper
- (optional Nutritional Yeast)
Instructions
Chop the squashes into bite-sized cubes, mince the garlic cloves, take the ends of the sugar snap peas, and roughly chop a bunch of cilantro. You can determine how much cilantro based on how much you like it. For me, I chopped A LOT ;)
Start to boil the Fettuccini for 7 minutes or as directed.
While that's cookin, heat up olive oil and garlic in a non-stick skillet on medium heat and sauté the squash until browned on both sides. I added a little bit of water as I went just to make sure the squash got tender and the garlic didn't burn.
Once the Fettuccini is soft, drain and put on a plate. Top with sauteed squash, sugar snap peas, cilantro, sunflower seeds, a drizzle of olive oil and balsamic vinegar, and cracked black pepper.