Pasta with A Gazillion Vegetables

 

Pasta and VegetablesDon’t let the number of vegetables turn you off. This is another recipe determined by whatever you have in your kitchen. I happened to have a billion times a million vegetables when I made this:

 

 

 

Pasta and Vegetables

PASTA WITH VEGETABLES

4 cups vegetables (I used a combination of onions, mushrooms, garlic, carrots, spinach, Brussels sprouts, broccoli, red pepper, and green beans)
8 oz. pasta (I used whole wheat shells)
1 tbsp olive oil (although sesame oil would be nice, too)
1/4 cup grated parmesan cheese

Add a generous amount of salt and boil water. In a metal strainer, parboil the firmer vegetables (like carrots, Brussels sprouts, broccoli, red pepper, and green beans) for three minutes.

Meanwhile, sauté the softer vegetables in a frying pan in the oil. Drain and add the parboiled vegetables to the frying pan and the pasta to the boiling water. 

Drain the pasta and spoon on a plate. Add the vegetables and sprinkle with freshly grated parmesan cheese.

 

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About Sandy Green

I am a poet and children's author. Visit my website at sandradgreen.webs.com
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