Angel Hair Pasta

Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use as nutritional supplements. Do not follow recipe unless you have essential oils approved for internal use.

serves 4 to 6

1 pound Angel Hair Pasta
4 ounces of Sun Dried tomatoes cut into slivers
6 ounces of drained Artichoke Hearts quartered
one of each – julienne cut using only the out side of Zucchini Squash and Yellow Squash; julienne Red and Yellow Bell Pepper and one carrot
4 ounces Extra Virgin Olive Oil
4 ounces Pitted Kalamata Olives cut in half
3 Tbs. Garlic minced
One red onion cut into crescents
reserve 4 to 6 sprigs of Basil for Garnish only
2 drops of Oregano, Lemon and Basil essential oils
Grated Peccorino Romano Cheese to top of dish once completed

Cook angel hair pasta al dente and set aside. In a Saute pan on medium high heat Olive Oil until it shimmers. Add Garlic and Onions and saute for 3 minutes, toss gently after 1 minute. Add all veggies, toss and cook for 4 to 5 minutes. Add pasta and toss cook another 2 minutes. Reduce heat to a simmer. Add the essential oils to one teaspoon of olive oil, blend well, then drip around on the outside of saute pan so the oil can permiate to the inside. Let simmer for 30 seconds. Toss and serve with cheese and garnish with basil.