Vegan recipes from the goat.

1 TBSP - olive oil
1 medium onion - diced
1 clove garlic - minced
1 can - diced tomatoes
1 cup - whole wheat penne pasta
1/2 cup - sliced zucchini
1 cup - small broccoli florets
1/2 cup - sliced mushrooms
1 tsp - dried sweet basil
1 TBSP - sugar
1/4 tsp - salt
ground black pepper to taste

Optional - toasted pine nuts
Place the pine nuts in a dry skillet.
Cook on a moderate heat, stirring
often, until the pine nuts start
turning brown.

Using a large skillet, saute the onion in the olive oil
for 5 or 6 minutes. Add the garlic and saute for
another 30 seconds.

Now add the can of diced tomatoes with all the
juices, the pasta and the zucchini. Cover and cook
over a low heat for 10 minutes, stirring once or twice.

Next add the broccoli and the mushrooms, stir and
cover. Cook for another 10 minutes, stirring
occasionally. Watch carefully to make sure it
doesn't boil dry, adding more water if required.

The dish is almost ready when the zucchini is done.
At this time, add the sweet basil, sugar, salt, and
some freshly ground black pepper. Stir well and
simmer for 2 or 3 more minutes.

Serve, topped with freshly toasted pine nuts if you
prefer, and don't forget the whole wheat French

This recipe makes 2 to 3 servings.
Scale up or down for the quantity you need.
This is a great Italian dish and it really is Quick and Easy. You should
make some soon!

Note: We try to use canned tomatoes that are low or no sodium. If you
can't find them you can use the regular tomatoes and adjust or leave out
the salt to your liking.

We use Cuisinart food
processors at the GOAT.
Vegan recipes from the goat.
If you have any questions or comments about the
please contact us by email.

email the goat

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