8 ounces of Pasta * 2 tablespoons of Safflower Oil 1 small onion, (1/4 cup) 1 clove garlic, minced 1 1/2 cup of sliced mushrooms (4 oz) 2 medium zucchini, sliced 1 large tomato, cubed one 15 ounce can of Chick peas, drained one 6 ounce can of tomato paste 2 teaspoons of curry powder, to taste 1 cup of water 1/4 teaspoon of black pepper
*preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes) Boil a large pot of water; cook pasta until al dente. While pasta is cooking, heat oil in a saucepan. Add onion, garlic, mushrooms, and zucchini. Sauté until zucchini is tender but not mushy. Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes. When pasta is done, drain well. Spoon vegetables over pasta. Garnish with scallion curls. VARIATIONS: - add 1-2 t finely minced gingerroot; sauté with vegetables ~ serve on beds of hot cooked brown rice ~ serve on couscous NOTE: Vegans are strict vegetarians who eat neither animal flesh nor animal products, including all dairy products. This dish would fit into a vegan diet. The chick peas and pasta complement each other to form a complete protein.
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