Instructions: Cut carrot into 3-inch lengths. Slice in half lengthwise. Trim green beans; snap those that are longer than 3-inches. Place in the chute of a Cuisinart fitted with the 2mm slicer and sliver or french cut both vegetables at the same time. Meanwhile: start heating the veggie burgers

(in a toaster oven). Set water on to boil. Cook veggies and angle hair pasta together until al dente (about 4 or 5 minutes). Drain well. Heat pan, add butter and oil. Saute the garlic for 1 minute, stirring constantly. Add almonds, basil, salt and pepper and cook until basil is aromatic (1 minutes). Add the pasta and veggies and stir to toss. Remove from heat. Add lemon juice and zest, to taste. Cut each burger into crouton-sized chunks. Serve at once, tops with veggie burger chunks and garnish with freshly grated parmesan cheese.

Description: "A fresh pasta thats colorful and heady with herbs and garlic. Topped with veggie burger croutons and fresh parmesan."

NOTES : fast - this is one of our favorites on hot, dont know what else to cook - days.

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