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vegan
September 2008 
Pasta Primavera - VEGAN
Posted on Dec 21st, 2006
by 
jacqui
jacqui
1 can of artichoke hearts, drained, roughly chopped
2 16oz jars of tomato basil sauce
Red pepper, chopped
Zucchini, chopped
Yellow squash, chopped
Dried oregano & basil
Freshly ground pepper
Whole wheat pasta
Bring a large pot of salted water to boil. Add pasta. Sauté the squash, zucchini, and red pepper in a wok or large skillet. When the vegetables become soft add the sauce to the mixture. Incorporate the sauce in with the veggies and then add the artichokes. Season the sauce with basil, oregano and black pepper.
When pasta is done train and toss 1 cup on the sauce in the pasta. Plate pasta with a large scoop of sauce on top.
serves 12
2 16oz jars of tomato basil sauce
Red pepper, chopped
Zucchini, chopped
Yellow squash, chopped
Dried oregano & basil
Freshly ground pepper
Whole wheat pasta
Bring a large pot of salted water to boil. Add pasta. Sauté the squash, zucchini, and red pepper in a wok or large skillet. When the vegetables become soft add the sauce to the mixture. Incorporate the sauce in with the veggies and then add the artichokes. Season the sauce with basil, oregano and black pepper.
When pasta is done train and toss 1 cup on the sauce in the pasta. Plate pasta with a large scoop of sauce on top.
serves 12
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