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

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