INGREDIENTS

• 1/4 cup butter

• 2 ounces uncooked spaghetti, broken

• 1/4 cup minced onion

• 1/2 teaspoon minced garlic

• 1 1/4 cups uncooked jasmine rice

• 2 1/4 cups vegetable broth

  salt and pepper to taste

• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces

• 1/2 cup cashew halves

 

DIRECTIONS

• Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.

  Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.

  Place asparagus in a separate medium saucepan with enough water to cover.</li>

  Bring to a boil, and cook until tender but firm

  Mix asparagus and cashew halves into the rice mixture, and serve warm.

vegetarian spaghetti

INGREDIENTS

• 1 pound uncooked spaghetti

• 1 cup broccoli florets

• 1 (15 ounce) can whole kernel corn, drained

• 1 cup fresh sliced mushrooms

• 1 cup sliced carrots

• 2 (8 ounce) cans tomato sauce

 

DIRECTIONS

• Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.

  Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.