Pasta with Vegetables and Pine Nuts
Makes: 4 servings
1/2 pound gluten-free penne pasta cooked and drained
1/2 TBS olive oil
1/2 cup large carrot, sliced (1/4 inch)
1/2 cup cauliflower florets
1/2 cup broccoli florets
1/2 cup chopped kale
1/4 cup pine nuts
1 tsp dried basil or 1 TBS fresh, minced
1 TBS olive oil
Sea salt and black pepper to taste
1. While pasta is cooking, place 1 TBS olive oil in large skillet with carrot, cauliflower, broccoli, and kale. Stir gently and cover pan. Steam 10-15 minutes, or until vegetables are just tender. Add a little water if necessary to prevent vegetables form scorching.
Drain pasta and place in large bowl. Add cooked vegetables, pine nuts, basil, 1 TBS olive oil, sea salt and pepper. Toss gently. Serve with grated vegan Parmesan cheese if desired.