Pasta and Vegetables with Garlic and Olive Oil

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:

This is how I do it:

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