Easy summer gluten free recipe. Zucchini pasta with shiitake, peas, arugula, fresh basil and goat brie with truffle oil.

1 cup shiitake mushrooms finely diced

1 cup peas

2 tbsp extra virgin olive oil

4 cups zucchini pasta

3 ounces goat brie

1/4 cup chopped arugula

1/4 cup chopped basil

2 tbsp truffle oil

Saute the shiitake for 3-4 minutes over a low heat in 1 tbsp evoo until the mushroom jus starts to release, then add peas and saute until tender.

pasta 1

Remove from pan and add more evo and the zucchini pasta, saute until tender- 4 minutes or so and then add the goat brie.

pasta 2

Remove from pan and add to a bowl. Toss with chopped arugula and basil, Drizzle with truffle oil. Heaven!

pasta 4


Lyn-Genet

Nutritionist and NYTimes best-selling author of The Plan, The Plan Cookbook and The Metabolism Plan.