Yield: 4 servings
|2 tablespoons||Olive oil|
|1 teaspoon||Garlic; chopped|
|¼ cup||Broccoli flowerets|
|¼ cup||Carrots; chopped|
|¼ cup||Mushrooms; chopped|
|¼ cup||Tomatoes; chopped|
|¼ cup||Zucchini; chopped|
|\N \N||Splash white wine|
|2 \N||Fresh basil sprigs|
|\N pinch||Black pepper freshly ground|
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 In a large pot, bring 3 qts of water to a boil. Add the ziti and 2½ ts of the salt. Cook until al dente.
In the meantime, heat the olive oil in a large skillet, add the garlic, and saute until golden. Add the broccoli, carrots, mushrooms, and water.
Cover and simmer for about 3 mins, then add the tomatoes, zucchini, white wine, basil, pepper, and remaining salt.
When the ziti is cooked and drained, transfer it to a serving dish and stir in a little of the sauce. Spoon the remaining sauce over the top and serve.