Self-Care Sunday Brown Rice Pasta with Sautéed Veg

1. Cook brown rice pasta according to package directions. 
2. In a pan, sauté zucchini, red and yellow bell peppers, rainbow chard, and carrots in extra virgin olive oil with garlic until tender-crisp. 
3. Season the sautéed vegetables with sea salt, red pepper flakes, sumac, and a dash of chili powder. 
4. Combine the cooked pasta with the sautéed vegetables. 
5. Top with pepitas or pumpkin seeds and a dollop of hummus before serving.