| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive Oil |
| 1 |
|
Onion Finely Chopped |
| 1/2 |
lb |
Carrots Diced |
| 1/2 |
lb |
Zucchini, Sliced |
| 1/2 |
lb |
Peas or Snow Peas |
| 3/4 |
lb |
Vermicelli |
| 2 |
tb |
Chopped Mint |
|
|
Freshly Ground Black Pepper |
INSTRUCTIONS
1. Cover and Saute the Onion Without Browning for 5 Minutes.
2. add the Carrots and Cook for 10 Minutes. Then Put in the Zucchini
for Another 5 Minutes. add the Peas or Snow Peas and Cook for 2-3 Minutes.
3. Just Before the Vegetables Are Ready Cook the Vermicellis in a Large
Saucepan until AL Dente. Drain Immediately and Return To Pan.
4. add the Vegetables To the Vermicelli, Together With the Mint and
Pepper. Mix and Then Serve Garnished With Mint.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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