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Fresh and Funky Pasta

Ingredients (use vegan versions): 2 - 4 large tomatoes diced 4 - 6 medium mushrooms sliced 1/2 onion chopped salt and ground black pepper 4 cloves of garlic minced 1 zucchini diced 1 tablespoon olive oil 1 red or green pepper (better with red) sliced
2 - 4 large fresh leaves of bazil chopped handful of chopped fresh cilantro (could be sub'd with oregano) About a pound of your favorite pasta (I usually use shells or spaghetti) Directions: Dice all veggies and set aside. Begin boiling pasta. In a large skillet saute garlic and onion on medium heat in olive oil and salt and pepper until onion is translucent and garlic is slightly brown. Add mushrooms and saute for a couple minutes until mushrooms are soft and a dark brown. Add chopped tomatoes, red peppers and zucchini, cover and let simmer for about 10 minutes. Add cilantro and basil and cook for about 3 - 4 more minutes. Serve over pasta with a crisp salad. It's a treat if you set aside a few slices of your fresh red bell pepper and add it to your salad. Yum! Serves: 2-4 Preparation time: 20 min more Free recipe and All Free recipe

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