Pasta Sandooch

Name: Pasta Sandooch
Ingredients: 2 Tbls. Olive Oil or Olivio; 1/2 lb Whole Wheat Penne Pasta; 2 cups frozen broccoli; 2 cups frozen cauliflower; 1 16 oz. package frozen spinach; 2 cups tomato juice; 2 cups water; 2 cups diced onion; 2 Tbls. minced garlic; 1 Tbls. fresh, chopped parsley; 2 Tbls. fresh, chopped basil; 1/4 Tsp. freshly ground fennel seed; 1/8 Tsp. Ground Black Pepper; Romano Cheese

14 ingredients

8 steps

Ingredients

2 Tbls. Olive Oil or Olivio
1/2 lb Whole Wheat Penne Pasta
2 cups frozen broccoli
2 cups frozen cauliflower
1 16 oz. package frozen spinach
2 cups tomato juice
2 cups water
2 cups diced onion
2 Tbls. minced garlic
1 Tbls. fresh, chopped parsley
2 Tbls. fresh, chopped basil
1/4 Tsp. freshly ground fennel seed
1/8 Tsp. Ground Black Pepper
Romano Cheese

Directions

1

Sautee garlic, onion and fennel seed in the olive oil (or Olivio)on low until onion is transparent.
2

Add all other ingredients except basil and pasta.
3

Brink to boil and simmer for 40 minutes.
4

In the meantime bring water to boil for pasta and follow directions on package for cooking the pasta al dente.
5

Drain pasta.
6

Add fresh basil to the vegatable mixture and cook for a few more minutes.
7

Add thoroughly drained penne pasta to vegatable mixture.
8

Serve in soup bowls (immediately) and sprinkle with Romano Cheese.