Brea Getting Fit

In honor of Vegan MoFo, I decided to make Pasta Primavera today, and it was DELISH! I took a picture of it, but for some reason I can’t seem to get it to load…sorry, all. BUT, I am happy to report that you can make your VERY OWN version of my recipe with whatever veggies you happen to have at home! I grabbed anything that sounded yummy…from spinach to artichoke hearts! Seconds, anyone?!

Pasta Primavera

Ingredients:
2 tbsp Earth Balance
1 tbsp EVOO
8 oz mushrooms
1 c broccoli florets
1 c frozen artichoke hearts
1 c grated carrot
3/4 c frozen chopped spinach
1 md. bell pepper, chopped
1 c chopped onions
1 tbsp red pepper flake (less to reduce the heat)
1 tbsp pepper
1 tsp salt
3 tbsp FRESH basil, chopped
3 tbsp cooking sherry (for deglazing…you can also use water or broth)

1 pkg pasta (I used spaghetti…but use whatever makes you happy!)

Method:

Heat a skillet over medium-high heat and set a pot with water on high heat (for the pasta). (Once your pot of water boils, add pasta and cook according to package directions) Add the Earth Balance to your pan, and allow to melt. Add the mushrooms, and onions, saute for 5 minutes, until onions are translucent. Add remaining veggies, EVOO, and seasonings. Saute until broccoli, carrots and artichokes brighten. Add the sherry, and reduce to a simmer. Drain noodles, and add to the pasta mixture, toss to coat. Serve immediately with crusty bread and a big green salad. YUM!