Source: Vegetarian Times (Julia McGill)... modified by Aimee
Tomato Cream Sauce
1 Tbs. olive oil
1 15-oz. can diced tomatoes, drained
1 small clove garlic, minced (½ tsp.)
1 cup heavy cream
2 Tbs. butter
⅔ cup grated Parmesan cheese
1 head broccoli, cut into small florets
12 oz. asparagus, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch strips
½ cup frozen peas
¼ cup olive oil
2 small bell peppers, chopped
3 cloves garlic, minced (1 Tbs.)
1 lb. spaghetti
2 Tbs. fresh basil, cut into thin ribbons
1 | To make Sauce: Heat oil in medium saucepan over medium-high heat. Add tomatoes and garlic, and cook 10 minutes, or until saucy. Stir in cream & simmer over medium heat until reduced. Stir in butter and Parmesan. Set aside, and keep warm.
2 | To make Primavera: Bring large pot of salted water to a boil. Blanch broccoli & asparagus in water 3 minutes. Add peas, and cook 30 seconds more. Remove with slotted spoon, and drop immediately into ice-water bath to stop cooking. Reserve pot of water.
3 | Heat oil in large skillet over medium-high heat. Add zucchini, mushrooms and garlic, and sauté 8 minutes. Stir in blanched vegetables, and cook 3 to 4 minutes. Keep warm.
4 | Return pot of water to a boil. Cook pasta 1 minute less than recommended. Drain. Toss all together & serve. For a main dish, serve with tofu.