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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Whole wheat pasta with lots of veggies and a low fat sauce... doesn't get any better than this. Ingredients:
8 ounces whole wheat spaghetti (or other pasta) |
2 garlic cloves, minced |
1 tablespoon extra virgin olive oil |
1 pint cherry tomatoes, quartered |
1/2 cup red bell pepper, diced |
1 cup zucchini, diced |
1/2 cup mushroom, sliced |
1/2 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 1/2 teaspoons basil (or more... i like more) |
1/2 teaspoon salt |
6 ounces lite silken firm tofu |
1/3 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. Sprinkle with parsley and top each serving with parmesan cheese, if desired.
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