| 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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