Pasta and Vegetables with Garlic and Olive Oil

June 29, 2008

Ingredients (use vegan versions):

* 1/2 package/box of tomato-bazil spaghetti
* 2 tablespoons extra virgin olive oil
* 2 or 3 large cloves of fresh garlic (minced/chopped well)
* 1/2 cup thinly sliced or grated carrots
* 2 cups fresh baby spinach
* 1/2 small zucchini grated
* salt and lots of black pepper (to taste)
* seasoned croutons as a garnish

Directions:

While waiting for the water to boil, I chop and grate
and prepare.

I put the chopped garlic in a small dish with the olive oil
and let it soak.

When the spaghetti is almost done, I steam the baby spinach
until wilted.

Drain the pasta, and toss with the wilted spinach, carrots,
zucchini, and olive oil/garlic mixture. Toss and coat well
with the oil.

Add salt and black pepper to taste, and toss in some
seasoned croutons, serve immediately.

Serves: 2