Ingredients (use vegan versions):
- 5-6 zucchini, chopped into small pieces or rounds
- 2 cups vegetarian broth
- olive oil
- 1 1/2 tablespoons fresh mint, finely chopped
- 1 lb. pasta
- oregano, basil, garlic, and salt to taste
Directions:
Begin cooking pasta according to
package directions. As pasta cooks on
another burner, heat about 1 tablespoon
of oil in a large pan or pot. Once oil
is hot, add zucchini and saute over
medium heat, gently browning the
squash. (You may need to add more oil
as the squash absorbs it.) Once the
squash begins to brown, add all spices
except salt and saute another 2
minutes. Then, add broth and bring the
sauce to a boil. Add salt. Simmer over
low heat for 15-20 minutes, until sauce
is thickened. Add the cooked pasta and
mix well, then serve.
Serves: 5
Preparation time: 45 minutes
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