Farmer's Market Rotini 

Recipe By     : based on a recipe by Robin Robertson
Serving Size  : 6    

• 1 cup  chopped onion

• 1 cup  eggplant, cut into julienne strips (may use up to 2 cups)

• 1 bell pepper -- (red, yellow, or green) seeded and cut into julienne strips

• 2 cups  zucchini or yellow squash, cut into julienne strips (2-inches long and 1/8-inch thick)

• 3 cloves  garlic, minced

• 1 16 ounce can  plum tomatoes (Italian style) chopped, liquid reserved

• 1/2 cup  soy milk

• salt and freshly ground black pepper

• 1 pound  rotini, cooked al dente, drained

• 1/4  cup  minced fresh basil -- or 1 tablespoon dried basil

• 2  tablespoons  soy parmesan (vegan)

• Calamata olives, pitted (optional)

Begin preparing pasta according to package directions.

Heat a non-stick skillet over medium heat, add the onion, and cook for 5 minutes.  Add the eggplant, bell pepper, zucchini, and garlic and cook for 10 minutes, stirring frequently.  Add the tomatoes to the pan with their liquid.  Lower the heat to a simmer and continue to cook 5 more minutes.  Slowly stir in the soy milk.  Blend well and season with basil, salt and pepper to taste.  Place the cooked pasta in a large serving bowl.  Pour the sauce over the pasta and mix together thoroughly.  Sprinkle with the soy parmesan and garnish with calamata olives, if desired.  Serve immediately.

Source:   366 Simply Delicious Dairy-Free Recipes
Adapted by Susan Voisin

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Per serving: 344 Calories (kcal); 2g Total Fat; (6% calories from fat); 14g Protein; 66g Carbohydrate; 0mg Cholesterol; 101mg Sodium

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