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Categories:
zucchini mushrooms green pepper scallions celery chicken bouillon tomato sauce garlic olive oil Parmesan cheese angel hair pasta
Viewed: 85 - Published at: 3 years agoIngredients
- 1 bunch of asparagus cut in 3/4" diagonal pieces
- 1 zucchini (6" long) cut lengthwise into 4 pieces & sliced to thickness of a nickel
- 8 oz mushrooms sliced top to stem thickness of a nickel
- 1 green pepper, 1 red pepper & 1/2 yellow pepper, all sliced lengthwise in thin strips
- 3 or 4 scallions, slice the whites into thin strips & the greens into 3/4" slices
- 2 celery stalks sliced lengthwise & sliced into thickness of nickel
- 2 cups chicken bouillon
- 8 oz tomato sauce
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 1 cup parmesan cheese
- 1 lb angel hair pasta cooked
Method
- Slice all vegetables.
- In a large flat pan heat olive oil & garlic.Add the celery, asparagus, zucchini, & mushrooms. Add the chicken broth & simmer covered until mushrooms darken. Add salt to taste.
- Add the remaining vegetables & tomato sauce & cook until vegetables are tender.
- Add the parmesan cheese & stir to cover all ingredients.
- Serve over prepared pasta.
