Yield: 4 Servings
|1 pounds||Capellini; vermicelli, or angel hair pasta; cooked|
|1 can||Tomatoes; with liquid, whizzed briefly in food processor|
|2 \N||Fresh plum tomatoes; chopped coarsely (up to)|
|6 \N||Sundried tomatoes; soaked and chopped|
|1 \N||Chipotle chile; soaked and chopped; seeds removed (or keep the seeds; or add another if you like hot)|
|1 \N||Zucchini; coarsely shredded|
|2 \N||Carrots; finely shredded|
|1 \N||Shallot; minced|
|2 \N||Cloves garlic; minced|
|1 pinch||Saffron or flor de azafran (saffron flowers)|
Date: Wed, 26 Jun 1996 12:45:05 -0400 Spray nonstick pay, and add a few drops of seasoned olive oil if desired.
Saute shallot and garlic. Add zucchini and carrots. Stir, cook a couple of minutes. Add fresh tomatoes. Ditto. Add sundried tomatoes and chile, along with canned tomatoes and seasonings. Simmer until slightly reduced.
Serve over pasta.
This was delicious. If you are required to cook for SAD family members, it's easy to stick the unmentionable stuff on the side. Do use a food processor for all the chopping, if you have one. Saves bunches of time.
fatfree digest V96 #177
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .