Vegan WFPB Pasta Primavera

My version was pretty close to the original... just a few tweaks and minor alterations.
  • 16 oz. dry bow tie pasta (feel free to try gluten free)
  • Veggie broth
  • ½ medium red onion, sliced
  • 1 large carrot, peeled and sliced
  • 2-3 cups broccoli florets, cut into large chunks
  • 1 red bell pepper, chopped
  • 1 crookneck (yellow) squash, chopped
  • 1 zucchini, chopped
  • 3 - 4 cloves garlic cloves, smashed or minced
  • 1 pint grape or cherry tomatoes, halved
  • 2 teaspoons dried Italian seasoning
  • Juice of a lemon
  • 1/3 cup chopped fresh parsley
  • Fake parmesan cheese (optional)
  1. I got all the veggies cut up and into a large bowl (keep the halved tomatoes in a separate bowl) with the smashed garlic and the seasoning at the ready.
  2. When company showed up, I sauteed the veggies in a little veggie broth on high heat (with the garlic and seasoning) in a very large pan until al dente.  Very short cooking time.   Don't overcook... you don't want mushie veggies.
  3. I added the tomatoes to the cooked veggies and removed the pan from the burner.
  4. Then I made the pasta (I only have one burner... if you have a normal kitchen, feel free to do the veggies at the same time as cooking the pasta).
  5. When the pasta was done, I drained it (reserving a cup of the liquid in case) and dumped it into a huge bowl, adding the cooked veggies and mixing them in together.  (I ended up not needing the extra liquid.)
  6. I squeezed the lemon juice into the bowl and added the chopped parsley.  I served the fake parmesan cheese in a bowl for people to use as they pleased.
This was great with garlic toast and salad on the side.

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