I made this guy up on the fly one night last week and had the leftovers for lunch the next day. It's really easy to make — just toss all the ingredients together in a big pot once the pasta has cooled and go crazy with the veggies.
Cook gluten free brown rice or quinoa pasta per instructions on the box. Strain when al dente, put back in the pot with the heat off and add in garden peas, arugula, spinach, green onion, and red pepper flakes. Sauce is simply lemon juice, olive oil, salt and pepper to finish.
Yep, totally on board with this one.