February 20, 2017 / Leave a Comment
8 oz corn pasta
1 large organic zucchini, julienned
1 large organic carrot, julienned
1 cup homemade tomato soup
1/2 cup coconut milk
1 tablespoon coconut oil
1 teaspoon Celtic sea salt
fresh ground pepper to taste
Fill a large pot three-fourths full with filtered water and heat to boiling. Add pasta and cook until al dente.
While pasta is cooking, julienne the zucchini and carrot. Set aside.
When pasta is done, strain and set aside. Add coconut oil to the pot and reduce heat to medium-low. Sauté zucchini and carrot for about five minutes, until tender. Add the pasta, tomato soup, coconut milk, and salt. Stir gently to combine. Simmer for 5 to 7 minutes to allow the sauce to thicken. Serve and enjoy.