Confetti Spaghetti

45 minutes to prepare 4 – 5 servings

This version of pasta primavera bears the colors of the Italian flag.

3 Tbs. each: butter and olive oil

1/4 lb. mushrooms, chopped

1 cup minced onion

2 cups raw peas (fresh or frozen)

3-4 cloves garlic, minced

1 medium-sized red bell pepper, diced

1/2 tsp. salt

3 Tbs. tamari sauce

lots of freshly ground black pepper

1 lb. whole wheat spaghetti or linguine

1 tsp. dried basil

4 –6 scallions minced

2 stalks broccoli – chopped

1 packed cup finely – minced parsley

2 cups small cauliflowerettes

2 packed cups grated cheddar

1. In a large, heavy skillet, cook the onions and garlic in combined butter and olive oil, with salt, pepper, and basil, until the onions are soft (5-8 minutes).

2. Add broccoli, cauliflower and mushrooms. Stir, cover, and reduce heat to medium-low. Let cook until the broccoli and cauliflower are just tender (8-10 minutes).

3. Add peas and diced red pepper. Stir and cook over medium heat for just a few minutes – until the peas and pepper are just heated through. Remove from heat, and stir in tamari sauce. Set aside in a warm place, and cover it.

4. Cook the pasta in plenty of boiling water until al dente. Drain, transfer to a large bowl, and immediately add the sauté with all its liquid. As you toss the mixture together, sprinkle in the scallions, parsley and cheese. Serve immediatamente!