Mediterranean Robust Garden Pasta Sauce

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Mediterranean Robust Garden Pasta Sauce

 

1/4 cup olive oil

2 cloves garlic, crushed

1 orange bell pepper, seeded and cut into 1/2-inch wide strips

1 1/2 cups sliced zucchini

1 cup cremini, porcini, or wild mushrooms, sliced into thirds

1/2 cup whole Alphonso olives

1 teaspoon dried oregano

Fresh rosemary, to taste

Pinch of fresh mint

Juice of 1/2 lemon

 

 

 

1. In a large frying pan, heat the oil over medium heat. Saute the garlic until

golden. Add the peppers and saute until slightly soft. Add the zucchini and cook

another 2-3 minutes, or until tender. Add the mushrooms and olives, and cook

another 3-5 minutes. Add the herbs and lemon juice.

 

2. Toss and remove from heat. Serve immediately over pasta or risotto.

 

Yields 2 1/2 cups.

 

Author: Adapted from The Pepper Harvest Cookbook by Barbara Ciletti (Taunton

Press, 1998).

Source: Care2.com

Formatted by Chupa Babi: 03.21.08

 

The greatest summer pasta sauce ever, this one uses tender zucchini, sweet

peppers and tangy olives along with earthy mushrooms to make a main meal dish

that celebrates the earth's incredible abundance.

Spooned over your favorite pasta or risotto, this sauce sums up the best of

Mediterranean bounty and flavor.

 

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