taaaank (tendollarwine) wrote in vegancooking,

Rainbow Roniti with asparagus and sun-dried tomatoes, garlic & herb roasted taters, & green beans

For the pasta...

1lb box of rainbow roniti
1 bundle of asparagus
1 jar of oil-packed sun-dried tomatoes
olive oil

Cook up a box of rainbow roniti noodles, or whatever kind you prefer. I just thought these would be pretty.

Take a bundle of asparagus and snap off the bottom ends. Cut each stick into 2-3 inch ministicks, diaganolly, and put them on a baking sheet. Pour about a tablespoon of olive oil [I used a garlic infused olive oil...so good] onto the sheet and toss the asparagus around so they are all coated. Place in a 400 degree oven for about 6-8 minutes just so they get tender.

Take the jar of tomatoes and slice 8-12 of them into thin strips. Heat a pan and pour in 1-2 tablespoons of olive oil and toss in the asparagus and tomatoes for a few minutes so everything is hot and delicious. Sprinkle some salt and pepper on to your liking. Toss with the pasta and serve! This makes about 4-6 servings.

For the taters...

1 small bag of red potatoes
olive oil
minced garlic

Boil a pot of water and quarter the potatoes. Toss them in and cook for about 10-15 minutes. You don't want to overdo it like I did cause then they won't brown as well later on in the pan. Drain them once they're almost done cooking [not totally tender when pierced with a fork].

Heat a pan and some more olive oil, about 2-3 tablespoons [I again uses the garlic infused oil as well as a sun-dried tomato olive oil]. Saute about a half a tablespoon of minced garlic, equal to about one clove or more. Once it starts to turn golden, toss in the taters and sprinkle on the seasonings so they all get lightly coated. Fry these in the pan until the taters start to turn brown. Deeelicious.

For the beans...

2 cans of french-style green beans
1 tablespoon vegan margarine

Yeah.. mix these all together and heat it up in the microwave for about 2 minutes.

That's it folks! This was really tasty and colorful and filling and may become one of my new favorite dishes. Everything in it is pretty healthy except for all the olive oil. But what can I say, I'm an addict.

Anyone out there ever try the infused olive oils from Williams-Sonoma? They are to die for.

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