Wrath of Khaos Series   



Garden Rotini Stir fry with Tuscan Kale served on Leaf Lettuce.

Tuscan Rotini Stir fry
8 ounces rotini or other pasta
1/4 cup vegetable or olive oil
1 bunch of Tuscan kale*, chopped
3 - 4 stalks of Swiss chard*, chopped
3 cloves of garlic, minced
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
4 tsp Organic balsamic vinegar
3 tsp granulated garlic powder
2 Tbsp raw agave
4 Tbsp braggs amino
1/4 cup fresh basil leaves*, chopped
2 fresh rosemary stalks*
fresh thyme*
Lemon juice of 1 lemon

*= from the garden

1. Cook pasta as directed on package. Rinse under cold water; drain well.
2. Heat oil in sauce pan on medium low heat, add rosemary and thyme. After 2 minutes - remove the herbs from the oil.
3. Then add garlic and bell peppers. Stir for 2 - 3 minutes.
4. Add the vegetables, 1tsp braggs amino and stir occasionally for 2 - 3minutes. Lower heat.
5. Then add the cooked pasta, balsamic vinegar, braggs amino, agave, lemon juice and mix thoroughly.
6. On low heat - add granulated garlic then cover for 5 minutes. Add chopped fresh basil.
6. Serve!

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