I love lemons. They are tasty and help boost the antioxidant support in your food or drink. Not to mention, lemons fall high on the alkaline table for fruits. I am currently obsessed with these two flavors: Lemon and garlic. For the last month or two, I have been making lemon garlic vegetable pasta every week. It's quick, delicious, and nutritious. Check out the recipe below for this bomb dish.

  • 1 cup gluten-free pasta
  • 1 zucchini
  • 1 red pepper
  • 2 large carrots
  • 1 yellow onion
  • Cumin
  • Sea Salt
  • Black pepper
  • Garlic powder
  • Half a lemon
  • Coconut oil
  • White mushrooms (optional)

  • Pre-heat oven to 400°F
  • Cut vegetables into quarter size
  • Marinate vegetable with oil in a bowl; if using coconut oil, be aware that if veggies are cold, the coconut oil will harden
  • Add desired amount of salt, pepper, cumin, and garlic to vegetables, mixing
  • Place on baking sheet
  • Sprinkle a little more garlic on top of vegetables
  • Squeeze lemon juice on top of vegetables
  • Bake for 30-40 minutes; depends on how charred you like your veggies
  • Cook gluten-free pasta when veggies have 10 minutes left
  • Take veggies out of oven
  • Add cooked pasta and toss around

  • Cut vegetables into quarter size
  • Add oil to the pan
  • Turn stove heat to high
  • Add onion, pour a little salt, pepper, cumin, and garlic powder on top
  • Turn stove heat to medium
  • Let the onions cook until translucent
  • Add vegetables; if too many, you may need to add slowly
  • Add salt, pepper, garlic powder
  • Toss around, adding more veggies if needed
  • Add more salt and pepper and toss veggies
  • Pour garlic on and squeeze lemon juice on top; if you want less lemon flavor, use a quarter of a lemon
  • Toss veggies and just let it sit, turning the stove between medium and low for 5-10 minutes to cook veggies until soft; I like my veggies a little charred, so I always overcook a bit to 15-20 minutes
  • Cook pasta
  • Add pasta in pan and mix with veggies