Dom's primavera
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Cloves Garlic; minced | |
| 4 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| ½ | pounds | Asparagus; cut bite size |
| 2 | Zucchini; thinly sliced | |
| 2 | Carrots; thinly sliced | |
| ½ | cup | Peas |
| 1 | cup | Broccoli florets |
| 1 | cup | Cauliflower florets |
| 1 | Onion; sliced in crescents | |
| 6 | Leaves basil; chopped | |
| 1 | cup | Chicken broth |
| 8 | Mushrooms; to 10, sliced | |
| 1 | pounds | Rigatoni |
| Parmesan | ||
| 20 | ounces | Cn ready cut OR crushed; tomatoes, omit broth |
Directions
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