| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Carrots; peeled & julienned |
| 4 |
lg |
Onions; chopped |
| 1 |
lg |
Head broccoli florettes |
| 2 |
sm |
Zucchini; julienned |
| 1/4 |
c |
Fresh basil; chopped |
| 1/2 |
c |
Olive oil |
| 4 |
|
Garlic cloves; minced |
| 1 |
lb |
Tri-color torini pasta |
| 1 |
c |
Parmesan cheese |
INSTRUCTIONS
In a large skillet heat 1/4 cup olive oil and 1/2 garlic. Saute onions and
carrots until tender (7 to 10 minutes). Remove from pan. Add balance of oil
and garlic and saute broccoli and zucchini until tender, 7 to 10 minutes.
Combine all vegetables and add basil and simmer to blend flavors (3 to 5
minutes). Cook tri-color pasta until al dente.
In a large bowl, combine pasta, vegetables and Parmesan cheese. Serve warm.
A family favorite. Your favorite vegetables may be substituted. Preparation
time: 45 minutes. Serves: 6 to 8.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 10, 1998
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