Pasta Primavera with Fusilli, Asparagus, Broccoli, Carrots, Olives, Onions, Zucchini, and Lemon Sauce: An All Creatures American International Vegetarian Vegan Recipe - cruelty free, gourmet, recipes, lifestyle, food, appetizer, appetizers, beverage, beverages, bread, breads, roll, rolls, cake, cakes, breakfast, lunch, dinner, supper, dishes, meals, case

Pasta Primavera with Fusilli, Asparagus, Broccoli, Carrots, Olives, Onions, Zucchini, and Lemon Sauce
From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Pasta Primavera with Fusilli, Asparagus, Broccoli, Carrots, Olives, Onions, Zucchini, and Lemon Sauce
Serves 6-8

Ingredients

1 lb. Whole Wheat Fusilli Pasta
2 lbs. Asparagus
2 lbs. Broccoli, fresh or frozen
2 lbs. Carrots
2 lbs. Zucchini
1 lb. Onions
1 - 6-oz. can Ripe Olives, sliced
1 cup Lemon Juice
2 tbsp. Oregano, dried leaves
Hot Sauce (to taste)
Corn Starch (as necessary)
(To enlarge the photo of the pasta primavera, click on the photo or link)

Preparation

For ease in cooking the veggies and blending all the ingredients together, we prepared this primavera recipe in our wok.

At the same time we begin to prepare the veggies we put to water in the pasta pot on the stove top and turn on the heat.

Wash and peel the onions and carrots. Dice the onions, and slice the carrots, and place both in the wok. Add 3/4 of the lemon juice, the hot sauce and the oregano, and stir-fry at 375 degrees F. until the veggies begin to soften. Turn off the heat

Wash and cut the asparagus, broccoli, and zucchini into bite-sized pieces and add to the wok.

If the pasta water is boiling, add the fusilli, mix, and cook until tender, being careful not to over cook.

While the pasta is cooking, stir-fry the other veggies until tender.

Drain the olives and slice if they are whole.

Add the sliced olives and the cooked fusilli to the wok, reduce the heat to simmer, and blend together gently. If there is still liquid in the bottom of the wok, we suggest adding some cornstarch to the remaining lemon juice and mixing the two together before adding to the wok (1 tbsp. of corn starch will thicken 1 cup of liquid). Gently blend in the lemon juice and cornstarch mixture until the liquid at the bottom of the wok is thickened or disappeared. This should take less than a minute.

Serve with a large tossed salad and enjoy! Leftovers can be stored in a covered container in the refrigerator for a few days.

Ingredients information

Asparagus	Broccoli	Carrots	Corn Starch	Lemon Juice, Reconstituted	Olives, Ripe, Sliced
Onions, Yellow	Oregano, Dried	Pasta, Fusilli, Whole Wheat	Pepper Sauce - Hot Red	Squash, Zucchini	Love! It makes everything taste better.

Utensils and Equipment Information

Food Processor	Knives	Measuring Cup, Liquid	Measuring Spoons
Pasta Pot	Peeler, Vegetable	Spoon, Large Mixing	Wok, Stainless Steel

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!

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If we REALLY want God to bless America and the earth, GO VEGAN!

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