Pasta Primavera

Name: Pasta Primavera
Prep time: 20 min
Cook time: 20 min
Ingredients: 1/3 cup (75 mL) Becel® Vegan margarine, melted; 2 Tbsp. (30 mL) finely chopped fresh herbs or 2 tsp. (10 mL) dried, herbs, crushed, (basil, parsley and/or thyme); 6 cups (1.5 L) assorted sliced vegetables, (onion, red or green bell peppers, mushrooms, zucchini, yellow squash or eggplant); 1 clove garlic, finely chopped; 8 ounces (250 g) whole grain or regular farfalle pasta, cooked and drained

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Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 4

Author : Becel

entree lacto ovo vegetarian

Ingredients

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1/3 cup (75 mL) Becel® Vegan margarine, melted2 Tbsp. (30 mL) finely chopped fresh herbs or 2 tsp. (10 mL) dried, herbs, crushed, (basil, parsley and/or thyme)6 cups (1.5 L) assorted sliced vegetables, (onion, red or green bell peppers, mushrooms, zucchini, yellow squash or eggplant)1 clove garlic, finely chopped8 ounces (250 g) whole grain or regular farfalle pasta, cooked and drained

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Instructions

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Step 1

Preheat oven to 450°F (230°C).

Step 2

Blend 1/4 cup (50 mL) Becel® Vegan margarine with herbs in small bowl; set aside. Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in broiler pan without rack. Roast, stirring once, until vegetables are tender, about 20 minutes.

Step 3

Toss vegetables with hot farfalle and reserved margarine mixture.