Zucchini and Mushrooms over Quinoa Pasta
1/2 cup olive oil (more if needed)
4 cloves garlic, minced or chopped fine
1 small onion, sliced thinly and quartered
1 medium zucchini, sliced thinly and halved
8 oz. baby bella mushrooms, sliced
1 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
1 8 oz. package gluten-free quinoa or other pasta (I like Andean Dream)
Fill large pot with water to cook pasta; heat while cooking vegetables.
In a large skillet, heat olive oil. Add onion and garlic. Sauté for several minutes while chopping other vegetables. Add zucchini and mushrooms, stirring often. Mix in oregano, basil, salt, and pepper. If needed, add more olive oil to provide a sauce for the pasta. Cook until vegetables are tender, about 12 to 15 minutes.
While vegetables are cooking, prepare pasta according to package directions. Drain. Serve vegetables and liquid over pasta, topping with Parmesan cheese at table. Remaining vegetables can be combined with pasta for leftovers. Makes 3-4 servings. Freezes well.