| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegan | Lf, Miamiherald, Pasta, Vegan, Vegetables | 2 | Servings |
INGREDIENTS
| 1 1/2 | c | Canned crushed tomatoes |
| 1/2 | c | Chopped, fresh basil |
| 2 | Garlic, crushed | |
| 1/8 | t | Cayenne |
| Vegetable oil spray | ||
| 1 | Onion, sliced | |
| 1 | Eggplant, cubed | |
| 1 | Zucchini, sliced | |
| 1 | Red pepper, sliced | |
| 4 | Artichoke hearts, quartered | |
| Loaf Italian bread | ||
| 1/2 | lb | Angel hair pasta |
| 3 | t | Sesame oil |
| Salt and pepper |
INSTRUCTIONS
Prehaet oven to 350 degrees F. Place 3 to 4 quarts of water on to boil. Reserve 1 tablesppon of basil for garnish. In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil. Set aside. Heat wok or skillet over medium-high heat and spray with vegetable oil. When wok is smoking, add onion and eggplant. Toss 2 minutes Add zucchini, bell pepper and artichoke hearts. Stir-fry 3-4 minutes. Add salt and pepper to taste. Toss and remove to a bowl. Pour reserved sauce over vegetables. PLace bread in oven to warm. Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions. Drain. Add sesame oil to wok. When wok is smoking, add drained pasta. Toss well for 2 minutes - the pasta should be crisp. Divide pasta in 2 portions and place on individual plates. Spoon vegetables over top.Sprinkle with reserved basil. Serve with warm bread. Nutritional info per serving: 734 cal; 26g pro, 140g carb, 10g fat (12%), 548mg sod Exchanges: 6.3 veg, 5.7 bread, 1.2 fat Source: Dinner in Minutes, Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford Posted to MM-Recipes Digest V3 #216 Date: 10 Aug 96 00:07:34 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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