| Pasta Primavera |
Servings: 6
Ingredients:
| • Pasta, Fusilli | 1 LB bag | |
| • Butter or oil | 1 Tbsp | |
| • Tofu, firm | 14 oz. | |
| • Soy sauce | to taste | |
| • Canola oil | 2 Tbsp | |
| • Red onion | 1/2 medium | |
| • Garlic | 2-3 cloves | |
| • Peas & Carrots | 8 oz. (half a frozen bag) | |
| • Tomatoes | 2 medium | |
| • Broccoli | 1 head | |
| • Italian Seasoning | 1 Tbsp | |
| • Butter or oil | 2 Tbsp | |
| • WW Pastry Flour | 2 Tbsp | |
| • Milk, Low-fat | 2 cups | |
| • Cheese, Mozzarella | 1 cup shredded, 4 oz. | |
| • Cheese, Romano | 1/2 cup shredded, 2 oz. | |
| • Salt | 1 tsp | |
| • Pepper | 1/4 tsp | |
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Directions:
Before starting to cook, have all the ingredients set up and ready to go. Cut the veggies, dice the tofu and shred the cheese.
- Boil the pasta. Bring a large pot of salted water to a boil. Approx 3 qts and 1 Tbsp salt. Add in the pasta. Turn down to a low boil (6) and cook uncovered according to recommendations on the package. Drain in a colander then return to the pot.
- Sauté the tofu. In a non-stick wok or large fry pan, melt 1 Tbsp butter. Use a relatively high heat (8). Add in the diced tofu. Use small cubes 1/2" or smaller cubes if it will go in the pasta mix. Otherwise use larger cubes if it will be served on the side. Flip occasionally until slightly browned and crispy on the outside. Add in the soy sauce. Flip until thoroughly mixed and liquid is absorbed. Empty into the pot with the drained pasta.
- Sauté the vegetables. In a large stainless steel fry pan, heat up the olive oil. Sauté the onions and garlic. Add in the rest of the veggies and cover the pan. Reduce the heat to medium-low (3). Stir every few minutes. Remove from the heat when done. Veggies should be a bit crisp, still bright green, not overdone and dull green. Empty into the pot with the drained pasta.
- Make the cheese sauce. In a small saucepan, melt 2 Tbsp butter. Wisk in the flour and cook for about 1 min. Slowly pour in milk while constantly whisking. Add in the salt and pepper. Bring just to boil over a low heat, constantly stirring until it thickens. Off heat, stir in the shredded cheeses, stirring until they are fully melted.
- Pour the cheese sauce over the pasta, tofu and veggies. Mix well by gently stirring up from the bottom using a large spoon. Be careful not to break up the pasta, tofu or veggies.
Notes:
This is a complete meal in itself. It can be served with artisan bread or a roll.
Other pasta shapes can be used; Rotini, Rotelle (twists, not the wheels), Radiatore are all good.
Italian seasoning or 'Italian Herb' as some spice companies call it, is usually a mix of Oregano, Basil and other herbs (Marjoram, Thyme, Rosemary, Sage etc)
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