Italian Stir Fry Pasta
8 ounces uncooked linguine
2 tablespoons olive oil or grape seed oil
1 medium zucchini, sliced
1 medium yellow squash. sliced
1 medium onion, sliced
2 large cloves garlic, pressed or 1/2 teaspoon minced garlic
2 medium tomatoes, peeled and chopped (canned or fresh)
1/4 cup fresh parsley, minced
1 teaspoon dried oregano
1/8 teaspoon salt (I used Himalayan Pink Sea Salt)
1/8 teaspoon ground black pepper
1/4 cup vegan grated parmesan topping or nutritional yeast
1. Cook pasta according to package directions. Drain and keep warm. Heat olive oil in a heavy skillet or wok.
2. Add zucchini, yellow squash, and onion. Stir-fry until crisp-tender, 2-3 minutes. Add garlic and stir-fry for 15 seconds.
3. Add tomatoes, parsley, oregano, salt, and pepper to skillet. Gently stir until thoroughly heated, 1-2 minutes. Remove from heat.
4. Stir in warm pasta. Add parmesan cheese or nutritional yeast, if desired. Serve immediately.
Source of recipe: This recipe is from "The Everything Lactose-Free Cookbook." I have added some modifications.