Low Fat Pasta Primavera

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.

MMMM! Surprisingly flavorful, but does not overwhelm the veggies. Light, and fresh tasting. Can be reheated or eaten cold the next day.

Serves: 6

Preparation time: 20 min