Lunch Six

Pasta and ChEEZE

I've never made anything like this before, and it turned out AMAZING!   I wasn't expecting it to be so delicious, and I didn't write any quantities down.  So, following is my best memory of what I did.  I highly recommend noodles made with lentils.  They taste good, they hold together, their flavour doesn't overwhelm dishes, and they make you feel really full.   I recommend you look for noodles that aren't mixed with rice, as we tend to get enough of that in our diet. 

Ingredients:

• One package of lentil and chickpea noodles (pictured below, purchased at Sobeys)
• A few large handfuls of snap peas
• One medium zucchini, sliced
• One third of a cup of home-made chicken broth
• About a third of a package of Daiya Cheddar Shreds
• Five large cloves of garlic, put through a garlic press
• About three tablespoons of nutritional yeast 

Instructions:

• Get a pot of water boiling, and then add the package of noodles, and stir it regularly while the noodles get soft
• Put the peas and zucchini in a large pan with the chicken broth on a medium-high heat.   Once it heats up, add the garlic.   Don't overcook, you're basically just warming the vegetables up
• Once, the noodles are done, drain them and add them to the large pan with the vegetables, the shreds, and the nutritional yeast.  Stir until the shreds melt and the broth has evaporated
• Add salt and pepper to taste