1 c. water
1 c. bowtie pasta (uncooked)
1 med. onion (minced fine)
2 T. soy margarine
4 vegetarian chicken bouillon cubes
1/2 c. sun-dried tomatoes (chopped)
2 c. soy milk
1/2 t. onion powder
1/4 t. marjoram
1/4 t. dried basil
1 t. Pure Florida Crystals sugar
2 t. chili powder
1 c. black olives (sliced)
4 c. asparagus (fresh, cut into 1 1/2-inch pieces)
Bring large pot of salted water to boil; cook pasta until al dente (al dente is Italian for “to the tooth” and describes pasta that is not soft or over-done.) Drain; set aside.
In large skillet saute onion in soy margarine until clear; add remaining ingredients except pasta and asparagus; simmer 15-20 minutes.
Add asparagus pieces; cook 1 to 2 minutes until asparagus is slightly tender; add cooked bowtie pasta. Serve hot.
Yield: Sixteen 1/2-cup servings.
Per serving: calories: 195 grams; fat: 3.3 grams; saturated fat: 1 gram; sodium: 911.4 milligrams; carbohydrates: 35.5 grams; dietary fiber: 1.1 grams; protein: 6.1 grams.
Note: We love pasta and like to experiment with different varieties of shapes and sizes. The bowtie in this dish is especially pleasing, but you can substitute any shape of your choice. This has a nice light sauce and is good for a buffet because it tastes great hot or cold. If serving hot, it’s best to cook right before serving.