| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegan |
Miamiherald, Vegetables, Lf, Vegan, Pasta |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Canned crushed tomatoes |
| 1/2 |
c |
Chopped, fresh basil |
| 2 |
cl |
Garlic; crushed |
| 1/8 |
ts |
Cayenne |
|
|
Vegetable oil spray |
| 1 |
sm |
Onion; sliced |
| 1 |
md |
Eggplant; cubed |
| 1 |
sm |
Zucchini; sliced |
| 1 |
sm |
Red pepper; sliced |
| 4 |
|
Artichoke hearts; quartered |
|
sm |
Loaf Italian bread |
| 1/2 |
lb |
Angel hair pasta |
| 3 |
ts |
Sesame oil |
|
|
Salt and pepper |
INSTRUCTIONS
FOR SAUCE
FOR STIR-FRY
TO FINISH DISH
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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