My friend, Deb gave me this recipe. She found it in Real Simple Magazine, and made a few changes.
Deb said it was very good.
12 oz. whole wheat linguine
1/4 cup Tuscan Blend EVOO from the Olive Cellar
1/4 cup pine nuts
4 cloves garlic, sliced
2 lbs asparagus trimmed and cut into 1" pieces
sun-dried tomatoes (don't use sun dried tomatoes in oil)
Black Pepper to taste
1 cup shaved Parmesan cheese-vegan
Directions :
1-Cook the pasta according to pkg. directions, drain and return to kettle. Keep covered to keep warm.
2-Heat the oil in a large skillet over medium heat. Add the garlic and pine nuts, stirring frequently, until golden, 1-2 minutes. Add the asparagus and sun-dried tomatoes and cook, tossing occasionally, until just tender, 2-3 minutes.
3-Add the pasta to the asparagus mixture along with the pepper. Toss to combine. Let simmer 2-3 minutes to warm.
4-Sprinkle with Parmesan before serving.
Thanks Deb for the recipe.
2 comments:
Verna,
That website I shared with you last night is:
allrecipes.com
They have vegetarian options to the daily recipes I get emailed to me. Setting up an account is free and you can search recipes, create you own recipe box to save into, etc. They also provide the nutritional info for each recipe.
Have a great day!!
I'm familiar with Vegan Parmesan cheese but have never seen "shaved" Parmesan cheese-vegan.
Where do you find it?
Post a Comment