Rice Pasta with Vegetable Medley

I’ve been craving delicious pasta dishes lately.  When I’m choosing a good noodle to use for my meal, I always read labels and see if I can find one that has whole ingredients as well as a minimal number of ingredients.  Usually, I will purchase either a rice, bean, or 100% whole wheat pasta.  Those I have found are all natural, contain zero additives and preservatives, and are good for your health.  I always top my pasta dish with an organic no sugar added tomato sauce and a heaping pile of fresh steamed vegetables.  I like my meals to be simple, quick to prepare, and healthy.  Once you start adding too many processed ingredients to meals, it takes away from the healing benefits of the food and turns a dish into something artificial and unhealthy. Here is a simple pasta recipe I made the other night that I hope you will enjoy.

Rice Pasta with Vegetable Medley


  • brown rice pasta (no added ingredients)
  • asparagus
  • 2 cups frozen corn
  • 1 15 ounce can of organic no sugar added tomato sauce
  • cracked pepper


  • Steam asparagus.
  • Cook brown rice pasta according to the directions on the package.  When the pasta is five minutes from being fully cooked, add the corn to the boiling water.
  • Drain the pasta and corn and distribute to plates.
  • Add tomato sauce to plates and gently mix.
  • Chop the asparagus into bite-sized pieces and sprinkle on top of corn and tomato sauce.
  • Add a dash of cracked pepper and serve.

Blessings, Kimberly Burkel

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