Farfalle w/the Whole Garden

[Guest guest]

* Exported from MasterCook II *

 

Farfalle w/the Whole Garden

 

Recipe By : Italian Vegetarian Cooking/Paola Gavin

Serving Size : 4 Preparation Time :0:00

Categories : Italian Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

2 tablespoons olive oil

2 cloves garlic -- crushed

1 handful of parsley -- chopped

1 teaspoon fresh basil or 1/4 tsp dried

1 teaspoon fresh marjoram, or 1/ tsp dried

1 leek -- thinly sliced

1 celery rib -- sliced

1 small zucchini -- sliced

1 cup small florets of broccoli

1 cup green beans -- cut into 1-inch leng

1 cup shelled fresh peas

4 ripe plum tomatoes, peeled, seeded -- chopped

1/2 cup vegetable broth

salt and freshly ground black pepper

3/4 pound farfalle

1 cup freshly grated Parmesan cheese

 

Heat 1 Tbsp of the butter and olive oil in a large frying pan and

cook the garlic, parsley, basil, and marjoram for 1 minute. Add the

leek, celery, zucchini, broccoli, green beans, and peas. Stir well

and cook over moderately high heat for 3 minutes. Add the tomatoes

and broth. Bring to a boil, cover, and simmer for about 15 minutes,

or until the vegetables are just tender and the sauce is thickened.

Season with salt and black pepper.

 

Cook the farfalle in plenty of lightly salted boiling water. Drain

and transfer to a heated serving bowl. Dot with the remaining butter

and pour the vegetable sauce over the farfalle. Toss lightly. Serve

at once, with grated cheese on the side. Serves 4 to 6.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Farfalle are egg noodles, made into the shape of butterflies.