Pasta In Italian Garden Sauce
|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|
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