Daily Vegan Lunch for 14 May, 2013: Zucchini Ziti

Let’s doctor up a dull marinara sauce!

vegan zucchini ziti


1 Tablespoon oil
1 zucchini, finely chopped
1.5 cup onion, chopped
2 cloves of garlic, minced
1/2 teaspoon each: fennel, dill, basil, oregano
1/2 jar of marinara sauce, about 1.5 cups
1/4 cup nutritional yeast
3/4 cup water

5 cups cooked ziti or other pasta


In a large pan, fry zucchini and onion in oil on medium heat until onion is translucent. Add garlic and herbs, stir until fragrant. Add spaghetti sauce, nutritional yeast, and water and stir well until heated through.

Serve over cooked pasta.

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