Monday, March 17, 2008

Aimee’s Pasta Primavera

Makes 6 servings

8 oz. whole wheat pasta such as rotini
14 oz. tofu, cubed
3 TB olive oil plus extra for frying
2 cloves garlic, chopped
1 red pepper, cut into slivers
2 small zucchini, cut into slivers
3 cups baby spinach

1/4 cup grated parmesan
1 tsp dried oregano
½ tsp dried basil
1/4 tsp black pepper

1. Cook pasta according to package directions; drain & transfer to large serving bowl.
2. Meanwhile, fry tofu in large skillet in a little oil until browned; gently fold into pasta with 3 TB olive oil.
3. In same large skillet, heat a little more oil and saute red pepper & zucchini until crisp-tender.  Add garlic & spinach; saute until spinach is just wilted.  Fold into pasta mixture.

4. Stir in parmesan, oregano, basil, & pepper to pasta mixture; serve hot.

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