Veggy, Gluten Free Pasta

veggy gluten-free pasta
Mung bean glass noodles
Organic pasta sauce or tomato paste
4 cloves garlic
1 red onion
sun dried tomatoes
goat cheese (optional)
olive oil
Dice red onion and fry in pot with olive oil. Add fresh pressed garlic (not from China,) and fry for 2 minutes on medium heat. Add tomato paste or premade pasta sauce. (I add the whole jar as the sauce can be reused if you don't eat it all.) Add chopped sun dried tomatoes, dried oregano and a tablespoon of capers. Chop up zuccini and small pieces of broccoli and throw into the pot. Let contents simmer on low heat for 10 minutes. In the meantime, fill another pot with water and bring to boil. Add the mung bean glass boodles to boiling water, turn off the heat and let steep in the hot water for 5 mins.
Option to add goat cheese and extra olive oil.

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