| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pasta |
| 1 |
|
Red bell pepper |
| 1 |
|
Zuchini or yellow sqash; cut into rounds |
| 1 |
c |
Carrot cubes |
| 1/4 |
c |
Sliced black olives |
| 1/2 |
c |
Fresh mushrooms |
| 1/2 |
c |
White wine |
| 2 |
|
Cloves of chopped garlic |
|
|
Herbs of your choice |
INSTRUCTIONS
This recipe was submitted by Dave
Cook the pasta. While the pasta is cooking, steam the veggies, checking the
carrots to make sure they don´t get overdone.If using fresh pasta, steam
the veggies first, and keep them warm. (You won´t need to steam the
olives)Drain the pasta, add wine and garlic & Herbs, toss in the veggies
and serve.
Serves: 4
Comments: This can be done in so many different ways it´s not even funny.
I´ve even done a chinese variation using snow peas, carrots, shittake and
water chesnuts, tossing the pasta with a little rice wine and soy sauce.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
A Message from our Provider:
“Life begins with Jesus”