Name: Summer Pasta
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 Servings
Ingredients: 1 lb pasta of your choice; 1 yellow onion, diced fine; 3 cloves garlic, minced; 1 carrot, grated; 1/4 c grated broccoli stalk; 2 lbs roma tomatoes, diced; 2 tbsp maple syrup; 3 tbsp red wine; 3 leaves of chard, shredded fine; 225 g Soya Nova smoke tofu, slivered

Recipes Summer Pasta

Summer Pasta

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By Jen McColl (Published: Jan 1, 2003)

Prep Time	Cooking Time	Servings
20 min	45 min	6 people

Ingredients:

1 lb pasta of your choice
1 yellow onion, diced fine
3 cloves garlic, minced
1 carrot, grated
1/4 c grated broccoli stalk
2 lbs roma tomatoes, diced
2 tbsp maple syrup
3 tbsp red wine
3 leaves of chard, shredded fine
225 g Soya Nova smoke tofu, slivered

Directions:

Sauté onion and garlic in a large deep skillet. Add carrot and broccoli stalk. (Note: Grating the stalk of broccoli is a great way to add nutrition to a dish and use up a part of the broccoli we often discard.)

Add roma tomatoes and a little water, if needed. Bring to a boil, then simmer on low heat for 30 minutes. Add wine, maple syrup and salt & pepper to taste. Stir thoroughly.

Bring pasta pot of water to rolling boil and cook linguine until al dente.

Add in chard & tofu to sauce, stirring regularly for 10 minutes, or until chard is just wilted & tofu is warm.

Serve with parmesean cheese and thick crusty bread.