| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 4 | lg | Carrots; peeled & julienned |
| 4 | lg | Onions; chopped |
| 1 | lg | Head broccoli florettes |
| 2 | sm | Zucchini; julienned |
| 1/4 | c | Fresh basil; chopped |
| 1/2 | c | Olive oil |
| 4 | Garlic cloves; minced | |
| 1 | lb | Tri-color torini pasta |
| 1 | c | Parmesan cheese |
INSTRUCTIONS
In a large skillet heat 1/4 cup olive oil and 1/2 garlic. Saute onions and carrots until tender (7 to 10 minutes). Remove from pan. Add balance of oil and garlic and saute broccoli and zucchini until tender, 7 to 10 minutes. Combine all vegetables and add basil and simmer to blend flavors (3 to 5 minutes). Cook tri-color pasta until al dente. In a large bowl, combine pasta, vegetables and Parmesan cheese. Serve warm. A family favorite. Your favorite vegetables may be substituted. Preparation time: 45 minutes. Serves: 6 to 8. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 10, 1998
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