Though this uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. Serve with a salad of fresh greens with chickpeas for a complete and hearty meal.
Serves: 4 to 6
- 8 ounces long pasta such as vermicelli or linguine,
or short pasta such as rotini or penne
- 2 tablespoons extra-virgin olive oil
- 1 red onion, quartered and thinly sliced
- 2 to 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 cups broccoli, cut into small florets
- 2 cups cauliflower, cut into small florets
- 1 to 1 1/2 cups slender asparagus, cut into 1-inch lengths
- 8 ounces sliced white mushrooms
- 1 medium-small yellow summer squash, diced
- 14- to 16-ounce can Italian-style diced tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
- Thinly sliced fresh basil leaves, to taste
- Salt and freshly ground pepper to taste
Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a serving container
Meanwhile, heat the oil in an extra-large skillet or steep-sided stir-fry pan. Add the onion and sauté over medium heat until it is translucent. Add the garlic and continue to sauté until the onion is golden.
Add the wine and broccoli and cook, covered, for 3 minutes. Then, stir in the remaining vegetables and dried herbs. Bring to a simmer, then cover and cook over medium heat for 5 to 7 minutes, or until all the vegetables are tender-crisp.
Combine the vegetable mixture with the pasta in a large serving bowl. Stir in the parsley and basil, and season to taste with salt and pepper. Serve at once.
- Here for lots more recipes for lighter seasonal vegan pasta dishes.