|2 tablespoons||Olive oil|
|1 medium||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 cup||Fresh Italian parsley, chopped|
|3||Sprigs fresh thyme|
|2 teaspoons||Curry powder (up to 3)|
|2 cups||Tomato juice|
|½ teaspoon||Black pepper|
|1 pounds||Fettuccine or pasta or your choice|
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@...> on Feb 9, 1997.
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