Pasta Primavera

drmcdougall.com

Megan Epperson Bradham

Focus on whole food-plant based recipes that are easy to make in large batches for meal prepping!

1 cup vegetable broth

½ to 1 cup starchy pasta water

2 cups walnut pieces

½ cup basil

3 tsp lemon juice

3 tsp garlic, chopped

¼ tsp salt (optional)

freshly ground pepper to taste

16 ounces uncooked pasta

1 cup shredded carrots

1 medium zucchini, diced

1 pound mushrooms, chopped

1 and ½ cup cherry tomatoes, halved

optional- 1 cup broccoli

Note: Ingredients may have been altered from the original.

Directions at drmcdougall.com

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