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Colorful Vegetable Pasta

Colorful Vegetable Pasta

(Serves 4)


  • 2 cups cooked spaghetti noodles (try Soba, Dreamfields, rice or wholegrain) drained
  • 4 carrots
  • 1 large zucchini
  • 1 large summer squash
  • 1 cup sprouted lentils or garbanzo beans, or 1 1/4 cup canned, drained, rinsed
  • 1/4 cup chopped, sundried or cherry tomatoes
  • 2 garlic cloves peeled and mashed
  • 1/4 cup olive oil
  • zest of 1 lemon
  • juice of 2 lemons
  • 1/4 cup chopped fresh basil or 1/2 tablespoon dried basil
  • 1/2 tablespoon chopped fresh oregano or 1 teaspoon dried oregano



Using a julienne or vegetable peeler, make long peels from the carrots, zucchini and summer squash.

If you prefer softer vegetables, add the julienne vegetables to the last 1 minute of cook time of pasta.

Add garlic, olive oil, zest and juice to a bowl. Stir, add pasta and julienne vegetables. Toss.

Add pasta to serving platter and top with lentils, tomatoes and herbs.