Pasta Primavera

Name: Pasta Primavera
Ingredients: 8 ounces whole wheat spaghetti (or other pasta); 2 garlic cloves, minced; 1 tablespoon extra virgin olive oil; 1 pint cherry tomatoes, quartered; 12 cup red bell pepper, diced; 1 cup zucchini, diced; 12 cup mushroom, sliced; 12 cup artichoke heart, chopped; 1 cup asparagus, chopped in 1 inch pieces; 4 -5 kalamata olives, chopped (I also added a 1/2 tsp of the olive oil from the jar); 1 12 teaspoons basil (or more... I like more); 12 teaspoon salt; 6 ounces lite silken firm tofu; 13 cup evaporated skim milk; 1 lemon, juice of; 2 tablespoons white wine; 2 tablespoons parsley, chopped fine; parmesan cheese

18 ingredients

9 steps

Ingredients

8 ounces whole wheat spaghetti (or other pasta)
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 pint cherry tomatoes, quartered
12 cup red bell pepper, diced
1 cup zucchini, diced
12 cup mushroom, sliced
12 cup artichoke heart, chopped
1 cup asparagus, chopped in 1 inch pieces
4 -5 kalamata olives, chopped (I also added a 1/2 tsp of the olive oil from the jar)
1 12 teaspoons basil (or more... I like more)
12 teaspoon salt
6 ounces lite silken firm tofu
13 cup evaporated skim milk
1 lemon, juice of
2 tablespoons white wine
2 tablespoons parsley, chopped fine
parmesan cheese

Directions

1

Boil noodles according to package directions in salty water.
2

Saute garlic, tomatoes and bell pepper in olive oil over medium-high heat until tomatoes begin to break down, about 5 minutes.
3

Meanwhile combine tofu, milk, lemon juice and wine in food processor until smooth.
4

Lower heat to medium and add zucchini, mushrooms, asparagus, artichokes, olives, basil and salt and continue to saute another 3 minutes.
5

Add tofu sauce to vegetable mixture and stir to combine.
6

Drain pasta, reserving 1/2 cup pasta water.
7

Toss pasta with vegetables and add enough pasta water to coat the pasta (you may not need the whole 1/2 cup.
8

).
9

Sprinkle with parsley and top each serving with parmesan cheese, if desired.