1 box of gluten free pasta ( I love the egg pasta by Jovial!)

1 zucchini, chopped into 1" pieces

1 cup heirloom tomatoes

1 onion, chopped

2 cups spinach (or any fresh leafy green) 

1 handful of parsley, chopped

2 garlic cloves, minced

1/2 cup fresh pesto

1/4 cup avocado oil

1/4 cup of your favorite shredded cheese

1/4 cup cashews (or your favorite nut) 

3/4 teaspoon Sea Salt and Pepper to taste 



1. Place 2 tablespoons of the avocado oil into a pan along with the chopped onion. Add the salt and pepper. Cook until the onion starts turning a golden color. Add the zucchini and sauté for another 10 minutes. Add the tomatoes, spinach and parsley.  Cook for another 2 minutes or until the spinach starts to wilt.


2. Cook the noodles in salted water until al dente, according to the package instructions. Drain and transfer the noodles to a large bowl and toss with the pesto.


3. Add the sautéed vegetables to the pasta. Toss with the additional avocado oil and plate. Add shredded cheese and cashews just prior to serving.