Pasta Primavera

Name: Pasta Primavera
Ingredients: 1 tsp. minced garlic; 2 Tbsp. olive oil; 1 c. onion, diced; 1 c. sliced mushrooms; 1 c. chopped broccoli; 1 c. sliced zucchini; 1 c. eggplant, peeled and diced; 1 c. thinly sliced celery; 1 c. thinly sliced carrot; 1 c. sliced red and green pepper; 1/2 c. red wine; 1 Tbsp. basil leaf (dry); 1 Tbsp. marjoram leaf (dry); 7 c. Heinz whole peeled tomatoes in juice, quartered (undrained); 1 c. chicken broth, blended with 2 Tbsp. cornstarch; 1 lb. fettucini noodles, freshly cooked

16 ingredients

11 steps

Ingredients

1 tsp. minced garlic
2 Tbsp. olive oil
1 c. onion, diced
1 c. sliced mushrooms
1 c. chopped broccoli
1 c. sliced zucchini
1 c. eggplant, peeled and diced
1 c. thinly sliced celery
1 c. thinly sliced carrot
1 c. sliced red and green pepper
1/2 c. red wine
1 Tbsp. basil leaf (dry)
1 Tbsp. marjoram leaf (dry)
7 c. Heinz whole peeled tomatoes in juice, quartered (undrained)
1 c. chicken broth, blended with 2 Tbsp. cornstarch
1 lb. fettucini noodles, freshly cooked

Directions

1

In a heavy saucepan, lightly brown the garlic in oil.
2

Add the onion and saute until translucent.
3

Add the mushrooms, broccoli, zucchini, eggplant, celery, carrots and the red and green peppers and saute just until tender.
4

Add the wine and tomatoes.
5

Bring to a boil.
6

Add the cornstarch and broth mixture and stir until thickened.
7

Add basil and marjoram.
8

Season to taste with salt and pepper.
9

Serve on a bed of hot fettucini noodles.
10

Serve topped with freshly grated Parmesan and shredded Mozzarella cheese.
11

Add a fresh loaf of French bread and wa la!