A Colorful Zucchini Pasta Thing

4c zucchini chunks

2T coconut oil

1 celery heart - chopped

¾c chopped green pepper

½ lg. yellow onion - chopped

3-4 lg. garlic cloves - minced

2-3c finely chopped grape tomatoes

1T roasted garlic and herb seasoning

1-2T vegetable soup base

1-2T sugar
⅓c sunflower or pumpkin seeds

4T of a nut based salsa

chopped celery tops

¼c dry white wine*

4oz. colorful uncooked pasta

Scrub the zucchini, then cut it in half or quarters, lengthwise.  Scoop or cut out the seeds and throw these away.  Cut what remains into chunks.  Combine these with the other ingredients in the first group, cover and simmer on low until the zucchini becomes a little translucent.

Combine the tomatoes and the rest of those ingredients to make a vegetable 'sauce' for the pasta and vegetables *(I often freeze wine in an ice cube tray to use later in recipes.  2 standard cubes = ¼c)  Microwave 1 minute then stir and set aside.

Cook the pasta separately just to the al dente' stage.  Drain and combine with the sauteed vegetables and tomato mixture.  Top with cheese and bake uncovered 15 minutes at 350⁰. . .Lin