1/2 pound spaghetti, cooked
1 medium onion, chopped
3 cloves garlic, minced
1 tomato, chopped
2-3 medium squash (any kind: zucchini, white, yellow), diced
1 cup artichoke hearts, chopped
2 cups fresh spinach, chopped
1/2 cup of frozen corn kernels
1 cup vegetable broth
1/2 cup white wine
1-2 tablespoon ground cumin
1/4 cup pine nuts
This is a variation of a dish I enjoyed at a local Italian restaurant where I had to ask the cook to prepare it without meat, cheese and butter! The vegan version was delicious of course. Here's my version of their "California Pasta".
Cook pasta according to package directions. Drain and set aside or you may cook them while you are preparing the sauce.
Heat 2 teaspoon of olive oil in a large saucepan and add the onions and garlic. Saute for a few minutes, then add the tomato, squash, artichoke hearts, spinach and. Cook vegetables for about 3 minutes. Add the white wine, broth and cumin. You may add as much cumin as you would like. Let the sauce simmer and cook for about 10 minutes or until all veggies are cooked through. Season with salt and pepper. Add the pine nuts and basil. Throw in your pasta and toss all ingredients together. Serve.