Pasta Primavera

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 wine
• 2 tablespoons parsley, chopped fine
• parmesan cheese

Recipe

• 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.