This sauce is also great served over rice or as a side dish stew! Garnish with toasted pine nuts.

Ingredients:

• 1 tsp ghee or olive oil
• 1 cup chopped leeks or onions
• 1 tbsp Bragg liquid Aminos or tamari
• ½ tsp black pepper
• 1 tsp thyme
• 1 tsp dried basil or 2 tablespoons chopped fresh basil
• 1 tsp oregano
• 1 cup asparagus, cut into 1-inch pieces
• ½ cup artichoke quarters, fresh or canned, rinsed
• 1 cup green beans, cut into 1-inch pieces
• ¼ cup vegetable stock
• 2 cups watercress or red Swiss chard, torn into small pieces
• 2 cups diced tomatoes
• 2 tablespoons chopped Kalamata olives
• ½ pound fresh pasta (6 oz dried pasta), cooked and drained
• Extra virgin olive oil
• Balsamic vinegar

Instructions:

1. Cook your pasta and drain it. Set aside.
2. In a large sauté pan, heat the oil and add the leeks, aminos, pepper, thyme, basil, and oregano. Simmer for 2 mins.
3. Add the asparagus, artichokes, green beans, and vegetable stock; stir and cover the pan and continue to simmer for 3-4 more mins.
4. Add the watercress, tomatoes, and additional stock, if necessary. Simmer until the greens are just wilted.
5. Add the olives and serve over your favorite cooked pasta.
6. Drizzle a little extra virgin olive oil and balsamic vinegar over the pasta.
7. Add the sauce for extra zest.

Enjoy!

Serves 4 – Recipe from the Chopra Center Cookbook