Veggilicious So Delicious...

... make them boys go crazy!

Oops! Sorry, Fergie was on my Ipod this morning.

This week Meatless Monday served up a delicious Pasta Primavera adapted from THIS recipe on All Recipes.

Serving it up:

Oops... dropped some:
Drew made lots of yummy noises and said it was totally delicious. We both went back for seconds!
Ari is grumpy because he doesn't get any.
And Mya is always grumpy:

Pasta Primavera

8 oz spaghetti

2 carrots, julienned*

1/2 cup chopped onion

1 green pepper, julienned*

3 tiny yellow squash, thinly sliced

1 lb. asparagus cut into 3 inch pieces

8 oz fresh mushrooms, sliced

1/3 cup flour

1 Can Chicken Broth** (or Swanson's Organic Vegetable Broth, right Delaney?)

2 teaspoons chicken bouillon granules**

1/4 teaspoon salt

1 teaspoon dried basil

Parmesan Cheese

• Cook Pasta according to package directions.
• Spray nonstick skillet with cooking spray. Add carrot, onion, pepper, and squash. Cover and cook over medium-low heat for 10 minutes.
• Add asparagus and mushrooms. Cook for 5 minutes longer.
• Meanwhile, in a saucepan, combine flour and chicken broth. Stir until smooth. Add bouillon and salt. Bring to a boil; cook and stir for 2 minutes until slightly thickened.
  
• Pour over vegetables.
  
• Drain pasta and add to veggie mixture.
• Add basil. Toss to coat.
• Serve sprinkled with Parmesan cheese. Lots! :)
  

*I don't know what that means. I just cut them up small.
**Chicken broth and chicken bouillon actually contain animal products so this recipe isn't really 100% vegetarian. My Wyler's Chicken Flavor Granules lists both "chicken fat" and "cooked chicken powder" as ingredients. WTF is cooked chicken powder??? Will look for substitutes.