Vegan dinner - Veggie Pasta Toss

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Veggie Pasta Toss (Based on a Newman's Own Recipe)

 

1 cup cauliflower florets

1 cup sugar snap peas

1 cup carrots, sliced into long, wide sticks

1/2 cup red bell pepper

1/2 cup green bell pepper

1/2 cup red onion, sliced

1 tsp garlic cloves

1 jar pasta sauce (your preference, I like garlic and herb)

1 jar light Italian dressing

1 box pasta - I like tri-colored rotini

EVOO

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Cook pasta according to directions, drain and cool

 

In a large bowl, mix together pasta sauce and dressing. Blend well.

 

Mix raw vegetables (except garlic) together, distributing equally. In

a saucepan, heat oil on medium heat to coat bottom of pan evenly. Add

vegetables. Stirring frequently, watch them to make sure they change

color but don't burn. This will take about three minutes or so. When

you feel like they are cooked but still crisp, add the garlic. Saute

for one more minute.

 

Reduce heat to low and add sauce/dressing mixture. Toss thoroughly.

 

Without bringing to a boil, heat mixture through. Turn off heat and

allow to cool.

 

Toss over pasta and mix well.

 

This works best when made a day ahead of time, allowing flavors to marry.

 

Serve warm or cold. Garnish with thinly sliced scallions.