Pasta with Mock Crab and Garlic Sauce

I'm a pasta lover, so you'll be seeing a lot of pasta recipes. Before I tell you about this pasta, I need to give a shout out to one of my besties, Mandy, who was my cooking assistant for this recipe and lent me her kitchen to invent this dish. If you're good at multi-tasking, then this recipe will take you less than a half hour to make. I recommend using Ronzoni Garden Delights tricolor pasta- it has a full serving of vegetables in every 4 ounce serving!

Ingredients:
1 box of pasta (Ronzoni Tricolor Radiatore)
olive oil
minced garlic
1 bag frozen broccoli (microwave steamable)
1 pack mock crab, chopped
sun dried tomatoes, chopped
1 onion, chopped
1 can baby corn, chopped
1 can hearts of palm, chopped
1 container mushrooms, chopped
1 bunch fresh basil, finely chopped
cumin, salt, pepper

Directions
-In one pot, cook the pasta according to the directions on the box.
-While the pasta is cooking, heat some oil and minced garlic in a wok or deep/large frying pan. I think I started with a third of a cup of oil and 5 teaspoons garlic and ended up adding more. Basically, the oil and garlic has to be enough to coat the pasta but not drench it.
-While the oil/garlic is heating up, steam the broccoli in the microwave according to the directions on the package. (The broccoli I used was one that you steam in the bag and it took only a few minutes)
- Once your oil/garlic has heated up a little, add the basil, onion, and mushrooms. After a few minutes, add the broccoli, mock crab, baby corn, hearts of palm, and sundried tomatoes. Stir them around and let them cook for a few minutes. Then add your spices (cumin, salt, pepper). You may need to add more oil, garlic, and basil (I did!)
-Now your ready to add your cooked pasta to the veggies. Mix it all together and you're done!

This dish is great hot, as well as cold! Feel free to add other vegetables and spices. This pasta tastes great and is very light.

Hope you all enjoy the pasta. Feel free to leave me comments/questions/feedback!!

xoxo,
Carrie