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Thin Spaghetti w/ Vegetables & Tamari Olive Oil

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Recipe by: Chef John V.
Note: Any type of pasta may be used, i.e. Shells, Farfalle, Linguini, Penne
Serving size: 4
Preparation time: about 30 minutes


1 pound thin spaghetti--cooked al dente
1/2 cup green beans--cut in 1 inch pieces
1/2 cup wax beans--cut in 1 inch pieces
1/2 cup cauliflower flowerets--1 inch pieces
1/2 cup red bell peppers--cut in 1/4 inch julienne
1/2 cup mushrooms--quartered
1/4 cup onions--sliced thin
1 cup asparagus tips--cut in 1 inch pieces
1/4 cup olive oil
1/4 cup butter
1 teaspoon fresh garlic--chopped
1 cup cherry tomatoes--cut in half
1/4 cup tamari (wheat free soy sauce)
1 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon fresh chives--chopped


Combine the olive oil, butter, garlic, salt, white pepper and tamari and melt over low heat. Bring a large pot of salted water to a boil. Add the spaghetti, boil for 5 minutes then add all the vegetables except the cherry tomatoes and chives. Cook for 2 or 3 minutes, drain off the water and mix with the olive oil and tamari sauce. Place in a serving bowl and mix in the cherry tomatoes and chives. Serve at once!

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