Pasta PrimaveraPasta Primavera with Fusilli, Asparagus, Broccoli, Carrots, Olives, Onions, Zucchini, and Lemon Sauce
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

Pasta Primavera with Fusilli, Asparagus, Broccoli, Carrots, Olives, Onions, Zucchini, and Lemon Sauce
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
1/2 cup Lemon Juice
1 tbsp. Garlic, crushed (optional)
2 tbsp. Oregano, dried leaves
Hot Sauce (to taste)
Corn Starch (as necessary)

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Preparation

Pasta primavera with fusilli, asparagus, broccoli, carrots, olives, onions, zucchini, and lemon sauce is a delicious and colorful vegan recipe that will serve 8 adults as a main meal, and takes about 20 minutes to prepare and about 30 minutes to cook.

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, garlic and carrots.  Dice the onions, crush the garlic, 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

Utensils and Equipment Information

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Vegan FlagThe 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!