1 package of brown rice pasta, spirals are good
1/4 tablespoons rice wine or ume plum vinegar
3 cloves garlic, minced
½ red onion, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, sliced thinly
zest and juice of one lemon
1 handful chopped parsley
½ cup olive oil.
Cook pasta according to box directions being mindful not to overcook it. Put the rice wine or ume plum vinegar in the bottom of your serving bowl, add garlic, onions and the rest of your veggies (leave out the parsley) and toss. Add the cooked pasta and finish with the lemon, olive oil and parsley.
For added protein you can add a can of garbanzo beans.