CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats |
Italian |
Italian, Favorites, Pasta, Vegetarian |
6 |
Servings |
INGREDIENTS
5 |
|
Cloves Garlic; minced |
4 |
tb |
Olive oil |
2 |
tb |
Butter |
1/2 |
lb |
Asparagus; cut bite size |
2 |
|
Zucchini; thinly sliced |
2 |
|
Carrots; thinly sliced |
1/2 |
c |
Peas |
1 |
c |
Broccoli florets |
1 |
c |
Cauliflower florets |
1 |
|
Onion; sliced in crescents |
6 |
|
Leaves basil; chopped |
1 |
c |
Chicken broth |
8 |
|
Mushrooms; to 10, sliced |
1 |
lb |
Rigatoni |
|
|
Parmesan |
20 |
oz |
Cn ready cut OR crushed; tomatoes, omit broth |
INSTRUCTIONS
VARIATION
In large skillet, sauté garlic in oil. Add vegetables and basil; sauté
until almost tender. Add broth and mushrooms. Bring to boil; reduce heat,
cover, simmer 5 minutes. Mix well. Serve over pasta. Sprinkle with grated
cheese.
This was so good. I served the asparagus on the side. Serves 3-6 depending
on complimentary dishes.
TNT shared by Sherilyn Schamber, March 1998
Recipe by: Dom Deluise Eat This
Posted to TNT Recipes Digest by Sherilyn Schamber <sherilyn@inreach.com> on
Mar 18, 1998
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