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Garden Pasta

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

 Linguine pasta:8 oz.(Half of the 16 oz box)
 Vegetable:
 ½ cup Broccoli-
 Carrot:-1medium size
 2 Garlic: cloves
 ½ cup Onion
 Spring onion: 2
 Kalamata olive:7-8 cut in rings
 ¼ cup Bell pepper:
 Corn: 1 medium size(removed from the fresh kernel)
 Marinara sauce:18 oz(3/4 of 24 oz bottle)
 Tofu firm: 7 oz (half of 14 oz pack) cut in cubes
 ½ tbsp Salt:
 ¼ tsp Black pepper: or as per your taste
Method
1

1.In a pan pour water and bring it to a boil.when it Start rolling boil add 1/2 tbsp salt in it.
Add carrot and broccoli in it cook for 2 minutes and fish them out in a plate.
2.Now add pasta in it and boil it around 8-10 minutes.you can boil couple of more minutes if you are using penne,rigatoni,rotini,fusilli or elbows pasta.They take couple more minutes to cook.
3.Meanwhile in a separate pan add olive oil and saute tofu in it until its slightly golden brown.Season it with salt and black pepper.Fish them out in a plate.
4.In the same pan add chopped onion first. Saute it for 2 minutes, now add garlic in it.when it is golden brown add corn and bell pepper in it.Cook couple of minutes,add broccoli, carrot and tofu in it.Add marinara sauce in it .cook for 2-3 minutes.
5.Add boiled pasta in it .Mix it well .garnish it with chopped spring onion and cilantro.
Serve hot with asparagus spears.

For Asparagus spears:
2

Cut the fibrous end and sauté the spears in olive  oil.Season it with salt and pepper.Add chopped garlic in it for more enhanced flavor(optional).