Looking for something a little different for pasta night? There are so many brands of bean or lentil based pastas out there, a protein boost without the meat or faux-meat substitute! This recipe is vegan and the black bean pasta used was gluten-free.

Ingredients:

• Black bean pasta
• 4 cloves garlic minced
• 1/2 lb of summer squash sliced thin
• 6 baby bella mushrooms slice thin
• 1 cup fresh spinach rough cut
• 6 Tbl Olive oil
• 2 Tbl Lemon juice
• 4 Tbl Fresh parsley
• 1 Avocado sliced
• Salt/Pepper

Procedure:

1. Cook pasta according to the box.
2. In a sauté pan over medium heat, add 2 Tbl of the olive oil and add half the garlic, sauté for 2 min.
3. Add squash and stir until soft.
4. Add mushrooms and remaining garlic and stir till soft.
5. Add spinach and parsley and turn heat to low, stirring until spinach wilts.
6. Add lemon juice and 2 more Tbl of olive oil.
7. Salt and pepper to taste.
8. Drain pasta and toss with the remaining 2 Tbl of olive oil. Divide evenly on plates. Spoon vegetable mix over the top and garnish with slices of avocado and fresh cracked pepper.
9. Serve warm.