Black and Blue Burger
May 3, 2017
Spring Herbs & Vegetable Soup
May 22, 2017
Louisiana style pasta and vegetables in a tomato sauce. It has a variety of veggies but not much of any of them. If you are lucky enough to have a high-end supermarket near by, you can often find pre-cut fresh or frozen vegetable melodies that you can use instead. The veggies don't have to match my recipe pick ones you like.
My non-specific recipe per person:
½ cup pasta per person
About a cup of mixed veggies per person (You will have to figure when to put in each layer of veggies, the harder ones like carrots and celery first, softer ones like mushrooms and zucchini towards the end of the cooking time.)
For the sauce per person 2 tablespoons cocktail sauce, ¼ cup white wine, and ¼ cup diced tomatoes
Cooking time doesn't change so long as your not crowding the pan.
Cook pasta in salted water according to package directions. While the pasta water is heating up, heat a sauce pan to medium. Once hot add the oil. When the oil is hot add the red onions and saute until translucent about 2 minutes. Add the green and red peppers, snow peas, and the mushrooms. Saute for another 2 minutes.
Add the wine and reduce by half--should only take about 5 minutes. Add the diced tomatoes, cocktail sauce, white pepper, and garlic and simmer till bubbling. Toss with the pasta and serve with the green onion and shredded Parmesan on top.
Ingredients
Directions
Cook pasta in salted water according to package directions. While the pasta water is heating up, heat a sauce pan to medium. Once hot add the oil. When the oil is hot add the red onions and saute until translucent about 2 minutes. Add the green and red peppers, snow peas, and the mushrooms. Saute for another 2 minutes.
Add the wine and reduce by half--should only take about 5 minutes. Add the diced tomatoes, cocktail sauce, white pepper, and garlic and simmer till bubbling. Toss with the pasta and serve with the green onion and shredded Parmesan on top.