Mushrooms, peppers and carrots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red peppers; chopped large | |
| 2 | Orange peppers; chopped large | |
| 1 | large | White onion; chopped large |
| 3 | Carrots; chopped | |
| 1 | can | Stewed tomatoes |
| Chicken or vegetable stock | ||
| Season-All (up to) | ||
| 2 | Cloves garlic; chopped | |
| 1 | pounds | Pasta (I used angel hair) |
Directions
Date: Wed, 15 May 96 13:38:35 EDT From: ktisony@... (Kathy Tisony) This is in reference to Michele Leberte's request for a recipe containing these ingredients. I just made this last night and it was so yummy! I didn't use mushrooms but I don't see why you couldn't add them in.
Saute all chopped vegetables together in stock until somewhat soft. Turn down flame and cover so all the different flavors can mix together for about 10 minutes or so. Sprinle some season-all to your own taste preference, mix with the pasta, sprinkle some parmesan on top (optional), and presto!
FATFREE DIGEST V96 #135
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .
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