Hashi Pasta Delight

This recipe is almost accidental... it started out as a simple pasta dish (gluten-free) and quickly morphed  into this scrumptious concoction that complimented our main dish perfectly!  The original recipe was a little bland but I really wanted some pasta tonight so I thought I'd try it.  My husband was grilling the meat; he also grilled some zucchini and pineapple chunks.  So when it all got to the table, it ended up in one delicious pile on our plates -- and the Hashi Pasta Delight was born!!

It's actually a pretty simple dish.  Cook the pasta and blend up the sauce.  You can grill the zucchini and pineapple or saute them on the stove; my husband just happened to be grilling tonight.  Here's the recipe:

Ingredients: 

1 package of gluten-free pasta
1 medium avocado, pitted
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon basil
1 tablespoon lemon peel
1 large zucchini, sliced lengthwise
1/2 can pineapple chunks, drained
Cinnamon

Zucchini and Pineapple Directions:
1. Slice zucchini and rub with olive oil and cinnamon; place on grill or saute pan.
2. Drain pineapple chunks and sprinkle with cinnamon; place on grill or saute pan.
3. Cook zucchini and pineapple until tender.  Cut both into small bites.

Pasta and Sauce Directions:
4. Cook the pasta using the instructions on the package.  I use the Andean Dream Quinoa Pasta -- it's the best gluten-free pasta that we've found.
5. Cut the avocado in half and scoop out the flesh; place in a food processor.  Add the lemon juice, olive oil, salt, basil and lemon peel.  Blend until smooth.
6. Place a serving of pasta on a dish.  Cover pasta with 2 tablespoons of sauce.  Sprinkle with lemon peel to taste.

7. Mix the zucchini and pineapple with pasta and sauce mixture.  Enjoy!!!

"The Lord has made the heavens His throne; from there He rules over everything."
Psalm 103:19