Yield: 6 Servings
|4 larges||Carrots; peeled & julienned|
|4 larges||Onions; chopped|
|1 large||Head broccoli florettes|
|2 smalls||Zucchini; julienned|
|¼ cup||Fresh basil; chopped|
|½ cup||Olive oil|
|4||Garlic cloves; minced|
|1 pounds||Tri-color torini pasta|
|1 cup||Parmesan cheese|
In a large skillet heat ¼ cup olive oil and ½ garlic. Saute onions and carrots until tender (7 to 10 minutes). Remove from pan. Add balance of oil and garlic and saute broccoli and zucchini until tender, 7 to 10 minutes.
Combine all vegetables and add basil and simmer to blend flavors (3 to 5 minutes). Cook tri-color pasta until al dente.
In a large bowl, combine pasta, vegetables and Parmesan cheese. Serve warm.
A family favorite. Your favorite vegetables may be substituted. Preparation time: 45 minutes. Serves: 6 to 8.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 10, 1998