This is one of the first meatless recipes I made and my family loves it!
It takes about 30 minutes and has minimal mess. Great with fresh in season tomatoes!
Here's what you'll need: (all veggies are washed and chopped)
1 TBS Olive oil (basil infused if you have it)
1/2 chopped sweet onion
1 clove garlic minced
3 or 4 celery stalks
2 or 3 carrots peeled
I also add two or more of the following that I may have on hand
1 med. sized zucchini (I like to leave the peel on for color)
1 med. sized yellow squash
1 med red bell pepper
sugar snap peas
1 cup uncooked orzo pasta (can use rice or couscous but the pasta is the best)
4-6 fresh tomatoes
Fresh basil leaves
2 slices of bread (Dave's killer bread with seeds or any will do)
1 TBS nutritional yeast
2 tsp jacks garlic seasoning
2 tsp season salt
2 tsp coconut oil
1/2 cup shelled pistachios
In a Med sauce pan add some salt to water and bring to a boil. Add pasta and cook according to directions. Drain but do not rinse.
Chop veggies. Heat olive oil in a large skillet over hi to med hi heat. When it's hot add chopped veggies and season salt. Don't be afraid to get a char on the veggies. Stir until tender.
While veggies and pasta are cooking add the TOPPING ingredients to a food processor until the bread is mostly chopped. Add the pistachios and chop until the bread is in fine crumbs but there are bigger chunks of pistachios remaining. Spread this on a sheet pan and broil in the oven on low until it's golden brown. Remove from the oven.
When the veggies and pasta are done, combine them in the fry pan and set aside with a lid to keep warm.
Wash and slice the tomatoes and place in serving dish. Chop and add the basil to the tomatoes. Salt the tomatoes.