Fettucine Primavera

By AnnieMro

Ingredients

• 1/4 cup olive oil
• 2 cups cubed firm tofu
• 3 clove garlic, minced
• 2 plum tomatoes, chopped
• 1/4 cup chopped parsley
• 1/4 tsp. red pepper flakes
• 1/2 cup vegetable cocktail juice
• 2 cups chopped fresh asparagus or peas
• 1 red pepper, thinly sliced
• 1 carrot, thinly sliced
• 1 zucchini, thinly sliced
• 6 oz. whole wheat fettucine or linguine
• 2 tbsp. parmesan

Details

Servings 4

Preparation

Step 1

In non-stick pan, heat 2 tbsp. oil over med-high heat. Brown tofu on all sides for about 2 mins. Remove to plate. Reserve oil. In saucepan, heat all of the oil over med. heat. Cook garlic and red pepper flakes for 1 min. Add juice. Bring to boil. Reduce heat and simmer 1 min. Add asparagus, pepper, carrot and zucchini. Cook, stirring for 10 mins. or until tender-crisp. Cook pasta for 8 mins. or until al dente. Drain and return to pot. Add vegetables and tofu and toss to coat. Stir in tomatoes, parsley and parmesan.