| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | c | Any small to medium sized pasta |
| 1 | tb | Olive oil |
| 1 | To 2 cloves garlic,minced | |
| 1 | lg | Onion, chopped |
| 3 | Stalks celery, diagonally sliced | |
| 1 | Sweet pepper (any color), chopped | |
| 1 | tb | Beau Monde seasoning or seasoning salt |
| 1 | cn | (19 oz.) tomatoes |
| 3 | c | Chicken broth |
| 12 | Mushrooms, quartered | |
| 1 | c | Cauliflower florets |
| 1/4 | c | Chopped fresh basil (or 1 tablespoon dried) |
| 1/4 | c | Chopped fresh parsley |
| 2 | sm | Zucchini, diagonally sliced |
| Freshly ground pepper | ||
| 1 | tb | Fresh lemon juice |
| Freshly grated Parmesan cheese (optional) |
INSTRUCTIONS
Cook the pasta in boiling, salted water until al dente. Drain and set aside. Heat oil in a large saucepan. Saute garlic, onion and celery over medium heat for 5 minutes or until soft but not brown. Add sweet pepper; saute for 3 minutes longer. Add Beau Monde, tomatoes and chicken broth. Bring to a simmer and cook for 15 to 20 minutes. Add mushrooms, cauliflower, basil and parsley. Simmer for 10 minutes. Add zucchini; cook just until tender. Add pepper, lemon juice and cooked pasta. Pass Parmesan cheese separately at the table if desired. Serves 4 to 6 Typed in MMFormat by cjhartlin@email.msn.com Source: Good Friends Cookbook Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Aug 17, 1999
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