| 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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