Vegan Rainbow Rotini
"I think I got this out of a cookbook, but I can't remember which one... anyway, it's a nice, simple, tasty dish that I always make as a main dish, but could also be served as a side."
photo by tendollarwine
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb tri-color spiral pasta
- 3⁄4 cup sun-dried tomato packed in oil, julienne (roughly 1 jar)
- 20 asparagus spears, cut into 1-2 inch pieces (roughly 1 bundle)
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1⁄2 tablespoon dried rosemary
- 1 teaspoon dried basil
- salt and pepper
directions
- Cook the pasta in salted boiling water until al dente.
- While the pasta is cooking, heat the oil in a pan over medium heat. Add the garlic and saute until fragrant.
- Add the asparagus to the pan and sautee until it begins to soften and then add the sun-dried tomatoes (with the packed oil), rosemary, basil, salt and pepper. Cook until everything is softened and fragrant.
- Pour over the pasta, toss and serve hot.
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RECIPE SUBMITTED BY
tendollarwine
Milwaukee, WI
I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration.
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