Garden sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 4 | Cloves garlic -- chopped | |
| 1 | small | Red onion -- chopped |
| 1 | small | Carrot -- julienned |
| 1 | small | Zucchini -- chopped |
| 1 | small | Yellow squash -- chopped |
| ½ | bunch | Broccoli -- chopped |
| ¼ | cup | Parsley -- chopped |
| ¼ | teaspoon | Dried rosemary |
| 2 | cans | Roma tomato (28 oz) -- |
| Crushed | ||
| ¼ | cup | Basil leaves -- chopped |
| Salt and pepper | ||
| 1 | pounds | Penne |
Directions
Heat the oil in a large pot over low heat. Add the garlic, onion, carrot, zucchini, yellow squash, and broccoli stems. Cook for 15 minutes, stirring frequently, until the carrots and broccoli stems soften. Add the parsley, rosemary, tomatoes, basil, salt and pepper.
Raise the heat to medium and simmer for 25 minutes, stirring frequently, until the carrots and broccoli stems are just tender.
Add the broccoli florets and continue cooking for 10 minutes, stirring frequently, until the florets are just tender. Taste for seasoning. Cook the pasta according to the package directions. Drain and turn into a serving bowl. Spoon a little sauce over the pasta and toss well. Spoon the remaining sauce over the pasta.
Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-20-95 (159) Fido: Cooking