Low Fat Pasta Primavera

June 29, 2008

Ingredients (use vegan versions):

* 1 pound pasta of your choice (I like penne)
* 2 cloves garlic, crushed
* 1/2 cup chopped onion (I like green)
* 2 teaspoon Italian seasoning
* 1 cup brocolli florets cut small
* 1 cup mushrooms, sliced
* 1/2 cup carrots sliced thin
* 3 fresh, good tomatoes sliced
* 1 cup zuchinni sliced thicker than the carrots
* 1/4 cup sliced olives
* 1/2 teaspoon crushed red pepper or thinly sliced anaheim pepper
* 1/4 cup non-hydrogenated vegan margarine
* 1 cup vegetable broth or boullion cube with 1 cup water

Directions:

You can also add other veggies as you would like.

Start water to boil. Put carrots and brocolli in steamer (I
like the microwave). Steam until bright green (3-5
minutes). Add zuchinni and mushroom and steam 2-3 more
minutes. Take off heat let cool a tad, then add tomatoes.
You’re not cooking them, just heating them to bring out the
flavor. They should retain their shape and sweetness.

At the same time boil the pasta, drain. While the pasta is
draining and tomatoes are warming, use the pasta pot to
melt the margarine. Saute the garlic and onions and pepper
in the margarine. Add spices. Add the vegetable broth and
reduce to concentrate flavors. This isn’t going to make
a “saucy” sauce, it’s going to enhance the flavor of the
vegetables. When reduced down to about half, pop the pasta,
olives, and other veggies into the pot and toss in the
sauce. Enhance with a little veggie parmesan (Soymage is
good). Serve with a crusty vegan bread or salad.

Serves: 6

Preparation time: 20 min