Spaghetti with Pesto & Roasted Tomatoes
Sea Salt & Black Pepper (to taste)
Extra Virgin Olive Oil
Garlic (clove, minced)
Brown Rice Spaghetti
Add diced chicken.
Add red chilli flakes.
Preheat oven to 420ºF (216ºC). Toss halved cherry tomatoes in a splash of extra
virgin olive oil and season with sea salt and pepper. Line a baking sheet with
parchment paper. Place tomatoes on baking sheet and roast in the oven for 30
Meanwhile, make pesto by combining spinach, basil, lemon juice, sunflower
seeds, extra virgin olive oil, tamari and garlic in a food processor. Process until a
smooth consistency is formed.
Cook brown rice spaghetti according to the directions on the package. Run
under cold water once cooked to prevent from over cooking.
Toss spaghetti in pesto. Plate and top with roasted tomatoes. Season with sea
salt and pepper. Bon appetit!