(Kinda) Endo Diet Recipe: Corn Fusili with Pesto Sauce and Stir Fried Zucchini & Cauliflower

Why does the post title include a “kinda” word? That’s because I used a bottled pesto sauce instead of freshly made and it contained cheese. And also, I use soy sauce instead of coconut aminos😬 Btw, I’m still on the same theme as yesterday, cooking for a lazy person! 😂

So today I made: Corn Fusilli with Pesto Sauce and Stir Fried Zucchini & Cauliflower. It’s easy and of course, it’s delicious!

The ingredients:

  • About 150gr of Corn Fusilli (I use it because that’s the only gluten-free pasta I have)
  • 1/3 bottle of Pesto sauce
  • Few florets of Cauliflower
  • 1/4 part of medium zucchini, cut into small pieces
  • 1/2 or 1 tbsp of Mrs. Dash Chicken Grilling Blends
  • 1 tbsp of olive oil
  • 2 cloves of garlic (use 1 if you don’t want it to be too garlicky), minced
  • 1 tbsp of low sodium light soy sauce
  • A pinch of salt to taste

How to cook:

  1. Boil water in a small pot for the fusilli, add a pinch of salt and a little bit of oil. When it’s boiling, add the fusilli and cook for 8 minutes or according to the direction in the packaging.
  2. Meanwhile, heat the olive oil in the pan over medium heat. After it’s hot, add the minced garlic and stir for about 30 seconds.
  3. Add the zucchini, stir for about 2 minutes.
  4. Add the cauliflower, stir it all together with the zucchini for 3 minutes or until it started to look soft.
  5. Add the Mrs. Dash chicken grilling blend, salt, and soy sauce. Stir evenly until all of the veggies cooked.
  6. When the fusilli is ready, strain, and then put the fusilli back into the pot. Add the pesto sauce, stir evenly. And put it on a plate.
  7. Top with the stir fried zucchini & cauliflower. Serve hot.

Give this recipe a try, and I hope you like it!😘

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