Serves: 4
Total Calories: 407

10 ounces whole wheat spaghetti
1 cup frozen peas
3 tablespoons chopped fresh basil
2 tablespoons minced fresh parsley
3 to 4 cloves garlic pressed
2 tablespoons olive oil
sea salt to taste
freshly ground black pepper to taste
3 medium vine ripe tomatoes (about 1 pound)
tofu Parmesan cheese

1. Bring a large pot of water to boil, and cook the spaghetti according to package directions.
2. While the pasta is cooking, place the peas in a colander and set aside. Finely chop the tomatoes and transfer to a medium bowl along with their juice.
3. Drain the cooked spaghetti in the colander (over the peas). Immediately return the pasta and peas to the pot along with the basil, parsley, garlic, and olive oil. Quickly toss the ingredients.
4. Transfer the spaghetti to serving plates, top with chopped tomatoes, and serve with a garnish of basil. Enjoy as is, or seasoned with salt and pepper, and topped with a sprinkling of tofu Parmesan.

For a Change . . .
* For extra flavor and protein, add some seasoned prebaked tofu to the dish (a 10-ounce package is suggested). Cut the tofu into small cubes and brown in a tablespoon of olive oil before adding to the pasta.

Nutritional Facts:

Serves: 4
Total Calories: 407
Calories from Fat: 69

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Whole Wheat Noodles
Vegan Lasagna
Making Homemade Pasta
Homemade Stuffed Ravioli
Penne with Black Olives and Rose Sauce
Fettuccine with Porcini Wine Sauce
Pasta with Black Beans
Pasta with Spinach and Red Pepper Sauce
Create-a-Pasta Dish!
Lazy Guy's Favorite Spaghetti
Fettuccine with Ratatouille
Chili Mac
Sauteed Eggplant over Fettuccine
Udon Noodles with Asparagus
Cold Japanese Noodles with Tofu
Macaroni and Vegetable Casserole
Whole Wheat Pizza Crust
Louise's Onion Pizza
Porcini Pizza
Mmmm, Pizza
Artichoke and Tomato Pizza
Tempeh Pizza
Eggplant and Sun Dried Tomato Pizza
Who Doesn't Love Pizza?