Rainbow Tofu Pasta
1 Cup Spelt Pasta, uncooked
1/4 Stock
1 Cup Firm Tofu, cubed
1/2 Cup Cherry Tomatoes, halved
1 Yellow Bell Pepper, diced
1 Cup Sugar Snap Peas
2 Tablespoons Fresh Herbs, chopped
1 Tablespoon Balsamic Vinegar
Black Pepper and Salt to taste
2 Cups Arugula
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| Fresh oregano from my container garden |
Cook pasta in a large pot of boiling water. Heat the stock in a skillet. Add all the remaining ingredients except for the arugula. Heat till lightly softened. Drain the pasta and mix with the vegetables. Serve over the arugula.
Growing fresh herbs in the summer is great for light lunches. I used oregano, rosemary, and thyme for this dish.
Soundtrack - Surfer Blood - 1000 Palms
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