Sunday, October 31, 2010

Linguine & Vegetables

Long story, short . . . this summer I was part of a group that won the new Gooseberry Patch Cookbook: Slow Cookers, Casseroles & Skillets. This recipe comes from that book. This would be great with baked or slow cooker meat. You do need to give this dish your undivided attention for alot of the cooking time.

Linguine & Vegetables

1 Tbs olive oil
16 oz pkg linguine pasta, uncooked and broken up
1/2 c Onion, finely chopped
2 cloves garlic, minced
1 Tbs Italian seasoning
salt and pepper to taste
2 - 14 oz cans vegetable broth, divided
14 1/2 oz can Italian-seasoned diced tomatoes, drained
16 oz pkg frozen Italian-blend vegetables
4 oz can button mushrooms, drained
Garnish: grated Parmesan cheese

Heat oil in a large skillet over medium heat. Add uncooked linguine; cook and stir until golden.

Unbrowned Browned

Add onion, garlic and seasonings; simmer for about 5 minutes. Stir in one can broth and simmer until linguine is tender, adding the other can as needed. Add all vegetables; simmer until vegetables are tender. Drain; sprinkle with cheese before serving. Serves 6-8. Best served warm.

Can also use whole-wheat pasta -- an option with more fiber.

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