Veggie-Loaded Pasta

Here’s a speedy weeknight meal that always leaves us with enough leftovers for at least one lunch. This recipe is based on a recipe for “Athenian Pasta Primavera” from Eating Well.

1 package extra-firm tofu, drained, patted dry and cubed

EVOO

1 medium onion, sliced

2 yellow bell peppers, sliced

2 medium zucchinis, halved and cut into thin slices (or 1 zucchini and 1 yellow summer squash)

3 cloves of garlic, minced

½ cup dry white wine (either Riesling or Pinot Grigio)

1 package brown rice penne (or your penne of choice)

1 ½ cups frozen peas, thawed

¾ cup (4 ounces) crumbled feta cheese

1. Cook penne until it’s al dente.

2. Meanwhile, heat 2 tsp EVOO in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until the onion starts to brown, 3-5 minutes.

3. Add tofu, peppers and zucchini to the skillet. Cook, stirring until the tofu starts to brown and the vegetables become tender, 3-5 minutes.

4. Add garlic to the skillet. Cook, stirring, for about 1 minute.

5. Add wine and simmer 1-2 minutes, until most of the liquid has evaporated.

6. If you’ve timed things perfectly, the pasta will reach al dente perfection while the wine is simmering in the skillet. Drain the pasta (if you’re using brown rice pasta, rinse it with cold water) and then add the pasta to the skillet.

7. Add peas, feta and 1 tbsp EVOO. Toss.