Yield: 6 Servings
Measure | Ingredient |
---|---|
5 \N | Cloves Garlic; minced |
4 tablespoons | Olive oil |
2 tablespoons | Butter |
½ pounds | Asparagus; cut bite size |
2 \N | Zucchini; thinly sliced |
2 \N | Carrots; thinly sliced |
½ cup | Peas |
1 cup | Broccoli florets |
1 cup | Cauliflower florets |
1 \N | Onion; sliced in crescents |
6 \N | Leaves basil; chopped |
1 cup | Chicken broth |
8 \N | Mushrooms; to 10, sliced |
1 pounds | Rigatoni |
\N \N | Parmesan |
20 ounces | Cn ready cut OR crushed; tomatoes, omit broth |
VARIATION
In large skillet, sauté garlic in oil. Add vegetables and basil; sauté until almost tender. Add broth and mushrooms. Bring to boil; reduce heat, cover, simmer 5 minutes. Mix well. Serve over pasta. Sprinkle with grated cheese.
This was so good. I served the asparagus on the side. Serves 3-6 depending on complimentary dishes.
TNT shared by Sherilyn Schamber, March 1998 Recipe by: Dom Deluise Eat This Posted to TNT Recipes Digest by Sherilyn Schamber <sherilyn@...> on Mar 18, 1998