| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian, Cuisine | 6 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | md | Onion, chopped |
| 2 | Cloves garlic, finely chopped | |
| 3 | Carrots, halved lengthwise, cut into 1/8" slices | |
| 6 | Plum tomatoes, seeded & chopped | |
| 1 | Zucchini, cut into 1/8" slices | |
| 4 | Green onions, chopped | |
| 1 | c | Fresh Italian parsley, chopped |
| 3 | Sprigs fresh thyme | |
| 2 | ts | Curry powder (up to 3) |
| 2 | c | Tomato juice |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | lb | Fettuccine or pasta or your choice |
INSTRUCTIONS
Heat oil in a medium size saucepan over medium low heat. Add onion and garlic; saute 3 minutes or until slightly softened. Add carrot; cook for 5 more minutes. Add tomatoes, zucchini, green onion, parsley, thyme and curry powder; cook for 5 minutes. Add tomato juice; simmer for 13 to 15 minutes or until vegetables are tender. Add salt and pepper. Meanwhile, prepare pasta according to package directions. Drain. Place pasta in a large serving bowl or platter. Pour sauce over pasta; serve. Posted to FOODWINE Digest 08 Feb 97 by Laura Hunter <LHunter722@AOL.COM> on Feb 9, 1997.
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