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Pasta Primavera With Tomatoes

Fettuccine.Inn's picture
Ingredients
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Shallots 2 Medium, chopped finely
  Canned no salt tomatoes 16 Ounce (1 Can)
  Condensed chicken broth 1⁄4 Cup (4 tbs)
  Double concentrate tomato paste 1 Tablespoon
  Sugar 1 Teaspoon
  Dried oregano 1 Teaspoon
  Bay leaf 1
  Asparagus 2 Ounce, cut into 1/4-inch-thick diagonal slices to make 1/2 loose cup
  Snow peas 2 Ounce, cut into 1/4-inch-thick diagonal slices
  Carrot 2 Ounce, halved lengthwise and cut into 1/4-inch-thick diagonal slices to make 1/2 loose cup
  Squash 2 Ounce, halved lengthwise and cut into 1/4-inch-thick diagonal slices to make 1/2 loose cup
  Small button mushrooms 2 Ounce, cut into 1/4-inch slices to make 3/4 loose cups
  Finely shredded basil leaves 1 Tablespoon
  Pasta 1 Pound, cooked and drained
Directions

In a large skillet or saucepan, heat the oil with the garlic and shallots over moderate heat.
When the vegetables sizzle, add the tomatoes, breaking them up with your hands, and stir in the broth, tomato concentrate, sugar, oregano, and bay leaf.
When the liquid begins to simmer, add the remaining vegetables.
Simmer until the sauce is thick but still slightly liquid, about 10 minutes.
Stir in the basil and spoon over cooked pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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