Updated: Oct 26, 2018
1 box of red lentil macaroni (I find mine in Whole Foods) 1 cup of sliced mushrooms 1 1/2 cups of sliced brussels sprouts 1/2 tbsp of butter 4 tbsp of olive oil 1 tsp of garlic powder 1 tsp of rosemary salt & pepper to taste
Bring a pot of water to a boil and pour in the macaroni. Stir occasionally until the macaroni is soft. While the macaroni is cooking heat a large skillet with olive oil. Chop your veggies and toss them in the oil in the skillet until they are covered. Cook the veggies until the mushrooms are soft and the brussels sprouts are bright green. Turn the heat down to low and add in the garlic, rosemary, and salt and pepper. Drain the soft macaroni and add the noodles to the skillet. Toss in the butter and stir the macaroni into the veggie mix. The macaroni should be well coated with seasonings when it's ready. Serve it with a great pinot grigio or sauvignon blanc!