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.

Index of all my recipes