Yield: 6 servings
Measure | Ingredient |
---|---|
¼ cup | Sun-dried tomatoes |
16 ounces | Spaghetti |
½ cup | Onion, diced |
½ cup | Celery, diced |
½ cup | Carrots, diced |
½ cup | Red bell pepper, diced |
1 tablespoon | Olive oil |
½ cup | Zucchini, diced |
½ cup | Eggplant, peeled & seeded, diced |
1½ teaspoon | Garlic, minced |
½ cup | Mushrooms, diced |
2 cups | Roma tomatoes, diced |
¼ pounds | Tofu, firm, diced |
½ teaspoon | Salt |
½ teaspoon | Black pepper |
1 teaspoon | Garlic, granulated |
2 teaspoons | Basil |
1 teaspoon | Rosemary |
Soak sun-dried tomatoes in boiling water until soft, about 10 minutes.
Dice & set aside.
Cook spaghetti according to instructions, rinse, drain & set aside.
Heat oil & saute onion, celery, carrots & red bell pepper in a large skillet until the onions are translucent, about 3 minutes. Stir in the sun-dried tomatoes followed by the zucchini, eggplant, garlic, mushrooms, tomatoes & tofu. Cook over a low heat until the liquid has evaporated.
Stir in the rest of the ingredients. Place spaghetti on a large serving platter, top with sauce & serve.
Mark's Notes: Ensure that these vegetables are finely diced so that they can cook quickly & you can get a medley of tastes in your mouth.
I do not cook the spaghetti while the sauce is cooking. While there is a risk of overcooking when the vegetables are diced this small, I still prefer to cook my sauce, let it sit to allow the flavours to develop & then serve over freshly cooked pasta. I hate cold pasta with hot sauces. Also, add a handful of finely chopped fresh parsley just before serving.
"Vegetarian Gourmet" Fall, 1995 * CROSSPOSTED Submitted By INTERCOOK On 11-23-95