Sprouting Spaghetti

It's raining. Again. Growing up in New Mexico grey skies were this charming phenomenon that only happened a couple of times per year. Since my move to Toronto, I've gotten quite familiar with overcast days and rain boots. To add a bit of color to my gloomy day, I am going to make Sprouting Spaghetti. It's got a mix of some of my favorite greens, seeds, and whole wheat noodles. No matter if you're seeing clouds on the coast or dunes in the desert, I hope that this dish can add a little green to your day.

Xoxo, Liesse

Sprouting Spaghetti

• 1/2 Cup Whole Wheat Spaghetti, cooked (you can also use brown rice pasta)
• 1 Baby Zucchini, thinly sliced
• 1/2 Cup Asparagus, chopped into bit-size spears
• 3-5 Button Mushrooms, thinly sliced
• 1/4 Cup Raw Pumpkin Seeds
• 2 Cloves Garlic, finely chopped
• 1 Tbs Olive Oil
• Dash of Cinnamon
• Salt and Pepper to taste

1. Saute garlic and mushrooms in olive oil until fragrant
2. Add zucchini and asparagus. Stir frequently until zucchini is slightly translucent and asparagus appears bright green (approx 7 minutes)
3. Stir in pumpkin seeds, cinnamon, salt and pepper
4. Toss with spaghetti
5. Enjoy!