b'Matts Grans Pasta Marinara Serves 8 C Fennel (can sub Leek1 T Parmesanor omit if Fennel is not12 C Tomato Sauceavailable) 2 Onions C Curly Parsley 1 lb Brown Rice Pasta C Basil 6 Zucchini3 cloves Garlic 8 Boiled EggsSalt, to taste 2 tsp Coconut Oil8 CarrotsDirections1.Dice veggies and mince herbs2.Boil the eggs in a large pot of water, about 10 min., then strain3.Prepare the pasta, strain and toss with one tsp oil to prevent sticking4.Saut fennel, garlic and onions with coconut oil over medium heat for about 5 minutes, then add all chopped veggies5.Once veggies are slightly soft add tomato sauce6.Let it simmer on low bringing to a light boil, be sure to mix it well7.Add the rest of herbs, then add your pasta and salt to taste8.Add a hardboiled egg (peeled) to each plate or bowl of pasta and marinara sauce9.Top with Parmesan and a pinch of saltTHE PACIFIC QUEST COOKBOOK41'