*Pasta and Vegetables*
Use your favorite vegetables in this one
1 lg. onion, sliced
2 carrots, sliced
1 can chicken broth
Garlic cloves, as many as you like
1 bunch broccoli, cut up
2 tbsp. parsley
Summer squash, sliced (opt.)
1 red pepper (opt.)
2 tsp. Parmesan cheese
Salt & pepper to taste
1 lb. linguine
2 tsp. olive oil
Saute in olive oil the onions and garlic. Then saute vegetables, add chicken broth and 2 teaspoons grated cheese. Add parsley, salt and pepper. Cook to tender. Serve over pasta with grated Parmesan cheese.
*Garden Pasta Marinara*
Another great way to eat more vegetables
3 c. coarsely chopped fresh plum
tomatoes
1 qt. prepared marinara sauce (select
one with less than 2 grams fat per
4 oz. serving)
2 tbsp. chopped fresh basil or 1 tsp.
dried basil
1 med. zucchini squash
1 med. yellow squash
1 med. red pepper
1 med. green pepper
1 lb. thin spaghetti or linguine,
uncooked
1 tbsp. olive oil
Fresh grated Parmesan cheese
Combine the plum tomatoes and the prepared marinara sauce in a saucepan and place over medium heat. When almost to the boiling point reduce heat, cover and simmer for 20 minutes. Remove the cover, stir in the basil and continue to simmer about 15 to 20 additional minutes, until ready to serve. Wash vegetables. Cut squash in half lengthwise and then into thin slices. Core peppers and cut into 1/2" cubes. (Other fresh vegetables may be substituted.) Prepare pasta according to package directions. While pasta is cooking heat olive oil in a large skillet. Add the vegetables and stir fry until tender crisp. Drain pasta and combine with the cooked vegetables. Serve the vegetable pasta mixture with the marinara sauce and Parmesan cheese.
*Pasta Primavera*
A classic!
1/2 c. butter
1 lg. clove garlic, minced
1 lb. asparagus, diagonally cut
1 med. zucchini, sliced
2 c. whipping cream
1 c. chicken broth
1/2 lb. mushrooms, thinly sliced
1 c. frozen tiny peas, thawed
1/2 lb. bacon, cooked & chopped
1 lb. angel hair, cooked
1 1/2 c. Parmesan cheese
Saute butter and garlic for a few minutes. Mix in asparagus, mushrooms and zucchini. Stir fry for 2 minutes. Add cream and broth, boil about 3 minutes. Stir in peas and bacon. Cook 1 minute longer. Pour over pasta. Add cheese and toss until thoroughly combined.
Go To Page: 1 2
