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Pasta In Italian Garden Sauce

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  Carrot 1 Medium, diced
  Stalk celery 1 , diced
  Garlic 3 Clove (15 gm), minced
  Butter/Olive oil 3 Tablespoon
  Roma tomatoes 2 1⁄2 Pound, cored, chopped (2 Quart)
  Crookneck squash 1 , diced
  Zucchini 1 , diced
  Dried oregano leaves 1 Teaspoon
  Linguine pasta/Pasta twists 1⁄2 Pound, cooked (Measure Dry Before Cooking, Use Hot)
  Grated parmesan cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste

In a 10- to 12-inch frying pan on medium-high heat, cook carrot, celery, and garlic in butter until garlic begins to brown slightly, stirring occasionally.
Add tomatoes; cover and cook on high heat, stirring occasionally, until most of the liquid is evaporated (reduced to about 4 cups), about 10 minutes.
Add squash and oregano.
Cover and simmer until squash is just tender when pierced, about 10 minutes longer; stir often.
Add salt and pepper to taste.
Mix hot pasta and vegetable sauce in a serving bowl.
Sprinkle with about 2 tablespoons parmesan cheese; offer additional cheese to add to taste

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Pasta In Italian Garden Sauce Recipe