1. Cook the Organic quinoa real & rice spaguetti for about 8 minutes in large pot of boiling salted water. Reserve 1/2 cup of the pasta cooking liquid, and then drain the pasta.

2. In the meantime, heat a large frying pan and throw in the pine nuts. Cook, shaking the pan, until they turn toasty. Remove from the pan and set aside.

3. Add olive oil to the same pan and sauté sliced zucchini with a pinch of salt. After about 5 minutes, add in the garlic and cook for a couple more minutes.

 4. Stir in the cherry tomatoes and the basil leaves. Cook for 3-4 minutes just until tomatoes begins to soft.

 5. Then add the cooked pasta and toss well to combine adding the reserved cooking liquid. Taste and season with salt and pepper as needed. Garnish with lemon juice and chili flakes if desired.

 6. Serve with pine nuts and basil leaves on top.

1 tbsp = tablespoon

1 tsp = teaspoon