Sun-dried Tomato Pasta

Dreary winter days don’t stand a chance against this delicious sun-dried tomato pasta, boosted with anti-oxidant rich Chaga Mushroom extract.

Ingredients

• 8 ounces lentil pasta
• 2 tablespoons olive oil
• 1 pound zucchini, thinly sliced (about 3)
• 2 teaspoons minced garlic
• ¼ cup sun-dried tomatoes, packed in oil
• 2 tsp CHAGA Extract 
• 3 tablespoons lemon juice
• Salt and pepper, to taste
• ½  cup crumbled feta cheese
• Fresh basil, thinly sliced

Preparation

1. Cook pasta according to directions. Drain and set aside.
2. Heat olive oil over medium high heat in a large non-stick skillet. Add zucchini and garlic. Cook for 3 minutes stirring frequently.
3. Stir in sun-dried tomatoes and Chaga mushroom extract. Cook for 2-3 more minutes until zucchini is tender.
4. Turn off heat and stir in fresh lemon juice. Season with salt and pepper.
5. Portion into 4 servings and garnish with fresh basil and crumbled feta.