6 cloves garlic, chopped
1 cup vegan margarine
1 cup olive oil
1 yellow squash, chopped or sliced
1 zucchini, chopped or sliced
1 medium onion, chopped or sliced
1 small green pepper, chopped or sliced
1 small red pepper, chopped or sliced
1/3 cup chopped mushrooms
sun-dried tomatoes, to taste, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
pinch garlic powder
pinch onion powder
linguine (or what ever pasta you want), amount to preference
1. Garlic Butter Sauce: Simmer garlic in margarine and olive oil for 5 minutes.
2. Veggies: Heat olive oil in a pan. Add squash, zucchini, onion, green pepper, red pepper, mushrooms, sun-dried tomatoes, basil, oregano, crushed red pepper, garlic powder, and onion powder. Cook vegetables have softened.
3. Cook pasta.
4. Poured just the liquid from the garlic butter sauce onto pasta and spoon the garlic pieces in with the veggie mix. I would suggest making the sauce first so it has time to "get garlicky" . It was so good as left overs!!
Source of recipe: I like to play in the kitchen... just made it up one night.