You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Tasty linguini with vegetables and tofu

It's only a tease, but recent weather in Seattle has brought out some serious spring fever.



For 1/2 lb. linguini or other pasta:

1/2 lb. extra firm tofu, marinated, baked, and cut in small cubes (I used the Italian marinade from VWAV)
2-3 cloves garlic, minced
red pepper flakes to taste
generous pinch whole dried rosemary, crushed
generous pinch dried thyme leaves
2-3 Tbsp. extra virgin olive oil
2 medium carrots, julienned
1/2 lb. asparagus or broccoli (I used frozen cuts, but fresh is always better), cooked, in bite-sized pieces
2-3 Tbsp. lemon juice
2-3 green olives, finely minced (and/or salt to taste)

In a large skillet, saute the garlic, herbs, and spices in the olive oil until the garlic just begins to color. Add the carrots and saute until tender-crisp. Add the asparagus (earlier if you use fresh, raw asparagus) and toss well to combine. Turn off heat. Add the cooked linguini, lemon juice, and olives. Combine well and check seasonings.
Tags: foods that non-vegans would like, pasta, seasonal recipes-spring, vegetables-asparagus, vegetables-carrots
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