Asparagus Carrots Olives Onions with Brown Rice Elbows – Lemon Sauce is tasty pasta primavera vegan recipe that can also be served hot as a main dish or cold as a pasta salad. This recipe, which serves 6 as a main meal, can be prepared in a large covered baking dish in the microwave oven, in a large pot on the stovetop, or in a wok. Initial reparation time is about 20 minutes, and cooking and final preparation time is about 30-40 minutes.
Asparagus Carrots Olives Onions with Brown Rice Elbows Ingredients:
1 lb. Pasta, brown rice elbows
3 lbs. Asparagus, fresh
1/2 – 1 lb. Carrots, fresh
1 Onion, large
2 tsp. Garlic, cloves (estimate, optional)
1/4 – 1/2 cup Lemon Juice (adjust to taste)
1 cup Water
1-1/2 tbsp. Oregano, dried
Hot Red Pepper, ground or Hot Sauce (to taste)
2-3 tbsp. Corn Starch
1 can Olives, ripe pitted, sliced (6 oz. net weight)
2 tbsp. Olive Oil, extra virgin (optional for flavor)
Asparagus Carrots Olives Onions with Brown Rice Elbows Cooking Utensils:
Asparagus Carrots Olives Onions with Brown Rice Elbows Preparation:
Wash and remove the bottom 1/2 inch of the asparagus stalks. Cut into 1 to 1-1/2 inch long pieces and place in large covered baking dish (for microwaving), or in a wok, or a large covered pot for steaming on the stove top.
Wash and peel the carrots. Cut into slices and add to the cooking dish, wok, or pot. Peel and cut the onion into small pieces (not diced) and add to the cooking dish, wok, or pot.
Place the pasta pot and cooking water on the stovetop and bring the water to a boil.
While the pasta water is heating cook the veggies.
If cooking in the microwave oven, cook for about 15 minutes on “high” (mixing every 5 minutes) until the onions start becoming semi-translucent.
If cooking on the stove top, add a little water and steam on medium heat (mixing every few minutes) until the onions start to become semi-translucent (add a little water as needed to prevent sticking and burning), Reduce the amount of water in the sauce by the amount remaining in the pot.
If cooking in a wok, stir-fry the veggies in a little water until the onions become semi-translucent.
When the water in the pasta pot begins to boil, add the brown rice elbows and cook until the pasta is tender but still a little chewy.
At the same time prepare the sauce in a blender. Add the water, lemon juice, garlic (if desired), hot red pepper, oregano, and 3 tbsp. corn starch. Blend at high speed until smooth.
Slice the olives, if they are not already sliced in the can, and set aside.
When the asparagus, carrots and onions are cooked, add the lemon sauce and olives and cook again until the sauce thickens. If the sauce is too “watery”, add another tbsp. of corn starch dispersed in a little cold water or lemon juice as desired and mix in. If necessary heat again to make sure the corn starch is dissolved and the sauce thickens.
Add the cooked and drained pasta and the olive oil (if desired) and mix thoroughly.
Serve and enjoy!
Leftovers can be stored in the refrigerator in a closed container for a few days, and they are great reheated, or served cold as a pasta salad.