Name: Veggie Primavera
Prep time: 15 min
Cook time: 25 min
Yield: 4 1 1/2 cups
Ingredients: 8 oz fettucine ((boiled and drained)); 2 tsp olive oil; 2 garlic clove ((minced)); 1 C mushrooms (crimini) ((sliced)); 1 C yellow onion ((sliced or chopped)); 1 C bell pepper (green) ((sliced)); 1/2 C carrots ((sliced)); 1 1/2 C zucchini ((sliced and halved)); 1 tsp basil (dried); 1/2 tsp oregano (dried); 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper ((crushed)); 2 tsp olive oil; 1 C soy milk; 3/4 C Parmesan cheese (non-dairy grated)

This is a healthy vegan version of the classic Italian favorite.

Servings

1 1/2 cups

Calories

Cholesterol

Sat Fat

Carbs

414

0mg

63g

Recipe Footprint (for Recipe's Default # of Servings)

	1.6	Water saved (gallons) [animal consumption only]
	6.3	Manure (pounds) not deposited into the environment
	7.1	Grains / feed (pounds) not consumed by animals
	15.4	Methane (gallons) not created by animals
	188.9	CO2 (pounds) not released into the atmosphere

Recipe Chef

Pamela Kurp

Course

Veggie Main Courses

Cuisine

Italian

Diet

Vegan

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

For the veggie mixture:

8 oz fettucine (boiled and drained)
2 tsp olive oil
2 garlic cloves (minced)
1 C mushrooms (crimini) (sliced)
1 C yellow onions (sliced or chopped)
1 C bell pepper (green) (sliced)
1/2 C carrots (sliced)
1 1/2 C zucchini (sliced and halved)
1 tsp basil (dried)
1/2 tsp oregano (dried)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper (crushed)

For the cream sauce:

2 tsp olive oil
1 C soy milk
3/4 C Parmesan cheese (non-dairy grated)