1 box of green lentil pasta
1 medium zucchini, chopped
1 medium yellow squash, chopped
About 1 cup fresh carrot chips (or large carrots, sliced into circles)
About 2 cups fresh kale, chopped
5 small green onions, thinly sliced
1 large clove of garlic, minced
1-2 teaspoons avocado oil
About 1 tablespoon of your favorite garlic/onion/herb seasoning mix
Sea salt to taste
1. Cook the pasta according to the directions on the package.
2. While the pasta is cooking, heat a large skillet over medium-high heat on the stove with the avocado oil (depending on your pan, you may need more or less oil, but the squashes are usually pretty juicy so most likely you will not need a lot unless your pan is very sticky).
3. Once the pan is hot, add the minced garlic and green onions and sauté them for a few minutes.
4. Add your chopped veggies to the pan with the garlic and green onions and sauté them until they are tender.
5. Mix in the garlic/onion/herb seasonings and sea salt with the veggies.
6. Once the pasta is done cooking, drain and rinse it, and then add it to the sautéed veggies, gently stirring to combine and allowing the flavors to marry together.
7. Once everything is well-combined, serve immediately for a warm pasta salad or cover and refrigerate until the salad is chilled and serve cold. I think it's equally delicious both ways :)
8. Enjoy!