Pasta and Cold Veggies

Ingredients

1/2 box (8 oz.) whole wheat Fusilli or Rotini pasta
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup red onion, chopped

1/2 cup small, white mushrooms, chopped
1 cup of broccoli flourettes
1 medium red tomato, quartered and chopped
1 tbsp. Earth Balance vegetable spread

In a medium to large sauce pan, cook the pasta per the package
directions. While the pasta is cooking, prepare the
chopped vegetables.

Once the pasta has cooked for the appropriate time (we like it
al dente)drain it but don't rinse; return it to the
saucepan.

While the pasta is still warm, add the Earth Balance or any
other non-hydrogenated spread and mix to coat the pasta.

Spoon pasta onto individual serving plates and sprinkle on the
cold veggies. Salt & pepper to taste.

Serve with whole wheat dinner rolls, rye bread or pumpernickel and a
side of fresh strawberries.

Not only does this dish look pretty it tastes great with just
the right combination of warm pasta and cold veggies!

For more great Vegetarian Recipes  www.not-just-recipes.com