Simple Chickpea Pesto Pasta

Pasta can be a hard one on the PCOS diet. A lot of times I will make zucchini noodles, which I love, but sometimes I feel like something that tastes more like the real thing. I used to use quinoa noodles, but it's hard to find ones made without corn. I also make lentil noodles which are very good, but lentils are a bit hard to digest and some say they can cause inflammation. This was my first time trying chickpea noodles, and I was very impressed. What I love about both chickpea and lentil noodles is that they have tons of protein so you don't need to have any meat. I think it's important to stay balanced and have vegetarian meals sometimes and pesto pasta is one of my go-to veggie dishes.

Ingredients:
makes 4 servings

1 box chickpea or lentil noodles
3 tbl pesto (if you're dairy free, you can find ones that don't contain cheese, the one I love has pine nuts and cashews, which give it the creamy cheese taste. You can also make your own pesto with basil, olive oil and pine nuts)
1/4 cup baby bella or crimini mushrooms
1/4 cup zuccini
1/4 cup onions
1/4 cup yellow squash
1/4 cup red pepper
coconut or olive oil
ghee (optional)
fresh basil
salt
pepper

Directions:
1. Boil a medium pot filled 2/3 way with water and add noodles once boiling.
2. Sauté diced vegetables and fresh basil, salt and pepper in 1 tbls coconut or olive oil until veggies are tender.
3. After about 9 minutes, or until noodles are tender, strain and rinse noodles. Toss noodles in 1 tbls ghee or olive oil.
3. Stir 1 tbls pesto to the noodles and 2 into the vegetables.
4. Stir vegetables into noodles.
5. Serve and bon appétit!