The Lazy Vegan: Fresh & Spicy Summer Penne

(Warning: A Not So Lazy Recipe)

Serves 4

1/2 pound whole wheat penne, cooked
2 zucchini, slice 1/4" thick
3 green onions, slice thinly
1 c corn kernels
3 garlic cloves, minced
1 T olive oil
1/2 T vegan margarine
1/2 c vegetable stock (TJ's has individual packages that are great!)
1/4 t red pepper flakes
1 T lemon juice (plus zest if you want)
1/4 c torn basil leaves (or freeze dried equivelent)

Cook pasta according to the package.

Heat oil in a large pan over medium heat and cook squash until soft and light gold. Then add corn, green onions, and stock. Season with salt and pepper and cook for 5 minutes.

Add pasta including some of the cooking liquid and 1/2 T margarine to the vegetable mixture. Cook over medium heat and stir often until pasta is well coated. About 3 minutes. Garnish with "parmesan" mixture, red pepper flakes, lemon juice (and zest), and freshly torn basil.

STATS per serving
Calories: 181
Fat: 6g
Protein: 5g
Sugar: 3g
Fiber: 2g