Yield: 6 Servings
|5||Cloves Garlic; minced|
|4 tablespoons||Olive oil|
|½ pounds||Asparagus; cut bite size|
|2||Zucchini; thinly sliced|
|2||Carrots; thinly sliced|
|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|
|20 ounces||Cn ready cut OR crushed; tomatoes, omit broth|
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