Garden pasta dinner
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Broccoli |
| 1 | Green pepper | |
| 1 | Yellow pepper | |
| 1 | Red pepper | |
| 1 | Yellow zucchini | |
| 1 | Green zucchini | |
| 2 | Plum tomatoes | |
| ¾ | pounds | Fresh mushrooms |
| 1 | medium | Red onion |
| 6 | Cloves garlic | |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Parsley |
| 1 | tablespoon | Basil |
| ½ | teaspoon | Pepper |
| ½ | cup | Extra virgin olive oil |
| ½ | cup | Red wine vinegar |
| ¾ | pounds | Spaghetti |
Directions
Mince garlic and dice onion. Chop vegetables into bite size pieces. Saute garlic and onion in ¼ cup of olive oil until soft. Add remaining olive oil, oregano, parsley, basil and pepper. Mix well. Add vegetables (except tomatoes) and red wine vinegar. Cover and simmer for 10 minutes for 2-3 minutes. Pour vegetables over spaghetti; sprinkle with generous amounts of Parmesan cheese. Mix together and serve. Serves 6.
GOS
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 10, 1998