Rigatoni with Fresh and Light Pasta Sauce

This is a great sauce on a hot summer day when you don't want something heavy, but you still want a lot of flavor. As you can see by the picture below, my ratio of sauce to pasta is about 2:1. I could really eat most sauce as a meal by itself, I think. There is proof of a noodle, however, down at the bottom of the bowl under the broccoli. Hope you enjoy this dish!




Rigatoni with Fresh and Light Pasta Sauce
Ingredients:

1 lb. bag of rigatoni
1 Tbs. canola oil
2 pkgs. Morning Star Meal Starters Chik'n Strips, halved
3 cups of veggies - we used:
Broccoli spears
Zucchini cut on the diagonal
1 bunch of cilantro leaves, chopped
2 15 oz. cans of diced tomatoes
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder

Directions:

Cook the pasta according to package directions. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the Chik'n Strips and cook for a few minutes until they begin to brown, about five minutes or so. Add the veggies (broccoli and zucchini) and cook until crisp but fork tender, about eight more minutes. Add the remaining ingredients and cook until heated through, about five more minutes. Serve over the pasta. Simple but good. Feeds five hungry vegans.