| 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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