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Pasta Primavera
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Submitted by:
Karen |
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Pasta Primavera serve with pasta for a delicious meal. |
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INGREDIENTS:
- 1 cup(s) , onions chopped
- 4 whole , garlic minced
- 4 tablespoon(s) , Vegetable Broth
- 28 ounces , tomato sauce,
- 4 tablespoon(s) , honey
- 2 teaspoon(s) , dried oregano
- 2 teaspoon(s) , dried basil
- 1 pinch , white pepper
- 1 large , red bell pepper
- 1 1/2 cup(s) , fresh mushrooms sliced
- 1 1/2 cup(s) , zucchini
- 1 1/2 cup(s) , carrots julienned
- 1 1/2 cup(s) , broccoli flowerettes
- 3 tablespoon(s) , balsamic vinegar
- 3/4 cup(s) , petite peas
- 10 ounces , fettuccine or linguine
- 1/4 teaspoon(s) , green onions
- 2 tablespoon(s) , fresh parsley chopped
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| Instructions: |
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In medium saucepan, cook onion & garlic in 2 TBS broth 5-7 minutes over medium-high heat until softened. Add tomato sauce, honey, oregano, basil and white pepper. Bring to a boil, reduce heat and simmer gently for 20 minutes. In Wok heat 2 TBS broth & 2 TBS vinegar and add red pepper, mushrooms, squash, carrots, broccoli. Stir-fry over high heat until crisp-tender, about 10 minutes; add peas and stir-fry an additional 2 minutes. Set aside. Add 1 TBS vinegar to sauce and cook additional 5 minutes. Put some pasta on plate; add sauce and toss; add some stir-fry vegetables and toss thoroughly. Sprinkle green onion and parsley over top and serve immediately. May sprinkle with parmesan cheese |
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