Here’s one of my old standby recipes that’s extremely easy to make and is quite tasty.
1lb cooked linguini | 2 cups broccoli |
2 tbsp olive oil | 12oz fresh mushrooms |
1 small zucchini cut in small sticks | several cloves garlic – diced |
1 small white onion | 2 carrots cut into small sticks |
1 small red bell pepper | 12oz can evaporated skim milk |
2 vegetable bullion cubes | 1 1/4 tsp corn starch |
2 plum tomatoes | 2 tbsp parmesan cheese |
Italian herbs (basil, oregano, etc) |
In large skillet over medium heat, warm olive oil and then add mushrooms, onion, garlic and carrots. Stir frequently until almost tender then add red pepper and cook. In a separate pan, steam the broccoli for several minutes until tender and then set aside.
In blender, mix evaporated milk, vegetable bullion, corn starch and herbs (and a 1/2 tsp of salt if desired). Pour mixture over vegetables cooking in skillet and bring to boil. Cook for one minute, stirring nearly constantly.
After draining the pasta, return to a large pot (4 qt or so), dump the skillet contents over the pasta, and top with the tomato, broccoli and parmesan and stir.
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