Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive oil
4 Cloves garlic -- chopped
1 sm Red onion -- chopped
1 sm Carrot -- julienned
1 sm Zucchini -- chopped
1 sm Yellow squash -- chopped
1/2 bn Broccoli -- chopped
1/4 c Parsley -- chopped
1/4 ts Dried rosemary
2 cn Roma tomato (28 oz) --
Crushed
1/4 c Basil leaves -- chopped
Salt and pepper
1 lb Penne

Heat the oil in a large pot over low heat. Add the garlic, onion,
carrot, zucchini, yellow squash, and broccoli stems. Cook for 15
minutes, stirring frequently, until the carrots and broccoli stems
soften. Add the parsley, rosemary, tomatoes, basil, salt and pepper.
Raise the heat to medium and simmer for 25 minutes, stirring
frequently, until the carrots and broccoli stems are just tender.
Add the broccoli florets and continue cooking for 10 minutes,
stirring frequently, until the florets are just tender. Taste for
seasoning. Cook the pasta according to the package

directions. Drain and turn into a serving bowl. Spoon a little
sauce over the pasta and toss well. Spoon the remaining sauce over
the pasta.

Recipe By : Claire's Corner Copia Cookbook

From: Meg Antczak Date: 06-20-95 (159) Fido:
Cooking

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