Peggy’s Zucchini & Eggplant Pasta (Vegan Dish)
Peggy Tjin's 10-10 Classic shows
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5m 0s
Peggy’s Zucchini & Eggplant Pasta (Vegan Dish)
Servings: 1
Prep Time: 7 minutes
Cook Time: 8 minutes
Price: $2 per serving
Difficulty: Easy
Ingredients, all organic:
● 1 Cup of Pasta
● 1 Cup of Zucchini
● 1 Cup of Eggplant
● 1 Cup of Mixed Vegetables
● 1 Cup of Chinese Cabbage
● 1 Cup of Bell Pepper
● 1 Tablespoon of Mixed Nuts
● 1 Tablespoon of Garlic
● 1 Teaspoon of Ginger
● 1 Teaspoon of Madame Jeanette
● 1 Tablespoon of Marinade
Nutritional Fact: Did you know that zucchini contains omega-3 fatty acids?
Tools:
● 1 Pan, Spatula, tong, silicone spoon, and kitchen scissors
● 1 Pot
● Grater
Directions:
Cook the pasta in a pot of boiling water for about 7 minutes, al dente.
Meanwhile, add all the vegetables into a pan (1 cup of zucchini, eggplant, mixed vegetables, Chinese cabbage and bell peppers) and stir. Also add about 1 teaspoon of Madame Jeanette, 1 teaspoon of ginger, 1 tablespoon of garlic and 1 tablespoon of marinade.
Cook for about 3-4 minutes.
Serve on a plate. Top it all off with about 1 tablespoon of mixed nuts and you’re good to go!
Bon Apetito, From Peggy with LOVE!
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