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Adam's Vegetable Pasta
Enjoy this recipe from Rush-Hour Recipes Cookbook.
Submitted by: Susan Curtis from Glen Gardner, NJ
16-oz. pkg. rotelle pasta, uncooked
2 to 4 T. olive oil
1 stalk celery, sliced
4 cloves garlic, sliced
1 sweet Italian frying pepper or cubanelle, cut into thin strips
1 zucchini, cut into thin strips
1 to 2 portabella mushrooms, sliced
28-oz. can diced tomatoes
1 T. sugar
1 T. cider vinegar
Optional: ½ to 1 t. lemon juice
Cook pasta according to package directions; drain. Meanwhile, add oil to a large skillet over low heat. Sauté celery in oil until soft. Add garlic; sauté about 3 minutes. Increase heat to medium. Add pepper, zucchini and mushrooms; sauté until soft. Add undrained tomatoes; bring to a simmer. Stir in remaining ingredients. Simmer until vegetables are tender. Serve vegetable mixture over cooked pasta. Makes 4 servings.
Posted June 18, 2014
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