Yield: 6 Servings
| Measure | 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 |
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