This recipe is healthy, and for every vegan and vegetarian.


1 – 2 Red tomatoes (diced)

1/2 cup onions (chopped)

1 garlic clove (minced)

A pinch of salt

3 tablespoons of olive oil

1.5 cups of 100% rice pasta

1/4 cup peas

2 tablespoons of chopped cilantro

6 stalks of asparagus

2 tablespoons of fresh lemon juice

2 tablespoons minced parsley

8 – 10 cups of water

1.5 Tablespoons tomato paste


Cut the asparagus into 2 inch stalks, and in a medium bowl, mix the asparagus with a clove of minced garlic, and 2 tablespoons of fresh lemon juice, add salt, and bake/grill in the oven for 15 minutes at 400 degrees. Bring the water to a boil in a medium saucepan and add the rice pasta (use salt to improve taste) cook on medium-high heat for 7-10minutes maximum. Once the asparagus and pasta are both ready, in another pan, sauté the onions in the olive oil for about 1 minute on low-medium heat. Once the onions become caramelized, add in the cooked rice pasta, asparagus (including the garlic), diced tomatoes, minced parsley, cilantro and the tablespoons of tomato paste. Combine the mixture and let simmer for a few minutes, then add the peas and let it cook for a few more minutes (3-5 minutes). You may also decide to add more lemon juice at any time.

Serving: 1 -2 persons

rice pasta