Penne From Heaven Recipe - Cooking Index
12 oz | 340g | Penne or ziti |
2 tablespoons | 30ml | Olive oil |
1 1/2 cups | 93g / 3.3oz | Chopped onion |
3 | Minced cloves garlic | |
3 cups | 187g / 6.6oz | Chopped plum tomatoes |
1/2 cup | 118ml | Water |
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Sugar |
2 cups | 292g / 10oz | Broccoli florets |
2 cups | 292g / 10oz | Chopped zucchini |
1 cup | 198g / 7oz | Sugar snaps - (remove string) |
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Snow peas | ||
1/2 cup | 55g / 1.9oz | Carrots julienne |
2 tablespoons | 30ml | Chopped parsley |
1/2 cup | 118ml | Grated parmesan |
Cook the pasta according to directions on the package; drain. While the pasta is cooking, heat the oil over medium-high heat in a 3-quart saucepan. Add the onion and garlic, and cook, stirring, until softened. Add the tomato, water, salt and sugar. Cook, stirring often, for 10 minutes. Add the broccoli, zucchini, sugar snaps, carrot and parsley. Cook, stirring until the vegetables are tender-crisp. Stir in the Parmesan. Serve over the pasta.
From the Wholesome Harvest Cookbook, Carole Gelles, p.131
Source:
Frugal Gourmet 'Cooks Three Ancient
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