INGREDIENTS
1/2 pound dry pasta, such as fettucine
4 cups broccoli florets or asparagus tips
4 tablespoons vegan margarine
1 cup freshly-grated Parmesan or nutritional yeast
Pinch cayenne pepper (optional)
Salt and freshly-ground black pepper, to taste
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Cook pasta in boiling salted water according to package directions, or until al dente. Add broccoli or asparagus during the last 3 minutes of cooking.
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Reserve 1 cup of pasta-cooking water and set aside, then drain pasta and vegetables in a colander.
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Reduce heat under the now-empty pasta pot to medium-low and add the butter, stirring until melted. Add 1/2 cup of the reserved pasta-cooking water, then stir in 1/3 of the Parmesan. Add the pasta and vegetables and cayenne, if using, and toss to combine.
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Remove pot from the heat and sprinkle with another third of the Parmesan and add freshly-ground pepper, generously, to taste. Toss again, adding a bit more of the pasta-cooking water if needed.
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Place pasta in bowls, sprinkle with remaining Parmesan, and serve.
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