Pat's Primavera

Ingredients

• 5 garlic cloves, minced
• 4 tablespoons olive oil
• 2 tablespoons vegan margarine
• 1/2 lb. asparagus, cut in bite-sized pieces
• 2 zucchini, thinly sliced
• 2 carrots, thinly sliced
• 1/2 cup green peas
• 1/2 cup pea pods (snow peas)
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 onion, sliced in crescents
• 6 leaves fresh basil, chopped
• 1 cup vegetable stock or broth
• 8 to 10 mushrooms, sliced
• 1 lb. rigatoni or linguini pasta
• grated vegan cheese (optional)

Instructions

1. In a large skillet, saute garlic in oil and margarine. Add vegetables and basil and saute until almost tender. Add vegetable stock and mushrooms. Bring to a boil; quickly reduce heat, cover, and simmer for 5 minutes. Mix well. Serve over pasta cooked al dente. Sprinkle with grated vegan cheese if desired.