I had lots of fresh veggies in my refrigerator and I’ve been outside tidying my garden so today was the day to make a dish created for those of you who love vegetables..I remember my mom making something on this order but I thought if I changed it a bit and added a few different herbs and tweaked it a bit maybe it would work well over pasta..and it certainly did. Tomorrow I'll have it with some Italian bread since there are will be leftovers..
Most days my guy prefers non leftover meals but I like this leftover for sure....Happy Cooking!
1/4 olive oil
1/2 thickly chopped red pepper
1/2 thickly chopped yellow pepper
1/2 thickly chopped orange pepper
1 medium onion chopped coarsely
3 cloves garlic chopped coarsely
1 stalk celery chopped coarsely
1/2 cup baby carrots chopped
1 small red potato (skin left on)optional**** if putting it
Most days my guy prefers non leftover meals but I like this leftover for sure....Happy Cooking!
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| I served it over Fettuccine.but you can also serve it with some fresh Italian Bread or Roll 3/27/13 |
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| Nothing like fresh vegetables and herbs. |
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| Started to cook..Remember don't overcook! |
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| Tomatoes and broth added. |
1/4 olive oil
1/2 thickly chopped red pepper
1/2 thickly chopped yellow pepper
1/2 thickly chopped orange pepper
1 medium onion chopped coarsely
3 cloves garlic chopped coarsely
1 stalk celery chopped coarsely
1/2 cup baby carrots chopped
1 small red potato (skin left on)optional**** if putting it
On pasta
1 small squash(washed,seeded and cut in thick pieces
1zucchini(washed, seeded and cut in thick pieces
6 basil leaves cut
1 large sprig parsley
1 sprig thyme
1 tsp. salt
1/4 tsp. red pepper
1 14.5 oz. diced tomatoes, juice and all
1 14. 5oz. can vegetable or chicken broth..
2 tablespoons cornstarch
Top with some grated Italian cheese
In a large stockpot add olive oil and cut vegetables except for the zucchini and squash. Set them aside... Cook over medium heat until vegetables start to slightly brown. Turn down heat and cover slightly..Cook until slightly tender. Do not overcook! Add tomatoes and juice and let simmer for 15 to 20 minutes...After they have simmered add vegetable or chicken broth and cook for another 15 to 20 minutes..While the vegetables are cooking take 2 tablespoons cornstarch and put in a small bowl, add two tablespoons of broth from above..Stir until cornstarch is thinned...Add slowly to mixture and it should thicken slightly.. Serve over pasta
1 tsp.
1 small squash(washed,seeded and cut in thick pieces
1zucchini(washed, seeded and cut in thick pieces
6 basil leaves cut
1 large sprig parsley
1 sprig thyme
1 tsp. salt
1/4 tsp. red pepper
1 14.5 oz. diced tomatoes, juice and all
1 14. 5oz. can vegetable or chicken broth..
2 tablespoons cornstarch
Top with some grated Italian cheese
In a large stockpot add olive oil and cut vegetables except for the zucchini and squash. Set them aside... Cook over medium heat until vegetables start to slightly brown. Turn down heat and cover slightly..Cook until slightly tender. Do not overcook! Add tomatoes and juice and let simmer for 15 to 20 minutes...After they have simmered add vegetable or chicken broth and cook for another 15 to 20 minutes..While the vegetables are cooking take 2 tablespoons cornstarch and put in a small bowl, add two tablespoons of broth from above..Stir until cornstarch is thinned...Add slowly to mixture and it should thicken slightly.. Serve over pasta
1 tsp.
2 comments:
Greta combination vege and pasta;)
I could eat it just like that. Yum!!!
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