Monday, February 2, 2009

Dinner Idea - Light Pasta Primavera

Light Pasta Primavera

1 lb brown rice (Tinkyada brand) penne pasta
4 oz. earth balance
8 oz. sliced mushrooms
1 TB minced garlic
9 baby carrots, julienne cut
4 cups broccoli
½ cup vegetable broth
½ TB lemon juice
1 tsp. evaporated can juice crystals
¼ tsp. red pepper flakes
1 tsp. dried basil
sea salt and pepper to taste
almond “Parmesan cheese”

In a saucepan, bring water to a boil, add pasta, put lid on and turn off heat and let sit on burner for about 15 minutes. Prepare vegetable. Steam the vegetables for about 5 minutes in a very large wok or skillet, sauté the mushrooms and garlic in the earth balance for about 4 minutes. Add the steamed vegetables to the sautéed mushrooms. Add the broth, lemon juice, evaporated cane juice crystals, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two. Add the cooked and drained pasta, incorporate with the vegetables.

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