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Sun-dried Tomato Pasta

Dreary winter days don't stand a chance against this delicious sun-dried tomato pasta, boosted with anti-oxidant rich Chaga Mushroom extract.

Ingredients

  • 8 ounces lentil pasta
  • 2 tablespoons olive oil
  • 1 pound zucchini, thinly sliced (about 3)
  • 2 teaspoons minced garlic
  • ¼ cup sun-dried tomatoes, packed in oil
  • 2 tsp CHAGA Extract
  • 3 tablespoons lemon juice
  • Salt and pepper, to taste
  • ½ cup crumbled feta cheese
  • Fresh basil, thinly sliced

Preparation

  1. Cook pasta according to directions. Drain and set aside.
  2. Heat olive oil over medium high heat in a large non-stick skillet. Add zucchini and garlic. Cook for 3 minutes stirring frequently.
  3. Stir in sun-dried tomatoes and Chaga mushroom extract. Cook for 2-3 more minutes until zucchini is tender.
  4. Turn off heat and stir in fresh lemon juice. Season with salt and pepper.
  5. Portion into 4 servings and garnish with fresh basil and crumbled feta.
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