Sun-dried Tomato Pasta

Dreary winter days don't stand a chance against this delicious sun-dried tomato pasta, boosted with anti-oxidant rich RECHARGE Chaga Mushroom extract.

This awesome recipe was created for FreshCap by Chef Teresa Hansen.

Sun-dried Tomato Pasta

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings


  • 8 ounces lentil pasta

  • 2 tablespoons olive oil

  • 1 pound zucchini, thinly sliced (about 3)

  • 2 teaspoons minced garlic

  • ¼ cup sundried tomatoes, packed in oil

  • 2 tsps RECHARGE Chaga Extract 

  • 3 tablespoons lemon juice

  • Salt and pepper, to taste

  • ½  cup crumbled feta cheese

  • Fresh basil, thinly sliced


  1. Cook pasta according to directions. Drain and set aside.
  2. Heat olive oil over medium high heat in a large non-stick skillet. Add zucchini and garlic. Cook for 3 minutes stirring frequently.
  3. Stir in sundried tomatoes and Recharge mushroom extract. Cook for 2-3 more minutes until zucchini is tender.
  4. Turn off heat and stir in fresh lemon juice. Season with salt and pepper.
  5. Portion into 4 servings and garnish with fresh basil and crumbled feta.



Chef Teresa Hansen

Teresa Hansen is a Personal Chef & Nutritionist. Her educational background includes a Bachelor’s in Nutrition from Arizona State University and a diploma in Culinary Arts from Le Cordon Bleu. She has 8 years’ experience in the nutrition + culinary field and has appeared nationally on The List, news show debuting healthy recipes and cooking techniques.


Notify of
Inline Feedbacks
View all comments