Capellini Primavera
Ingredients
1 1/2 Tbsp. olive oil
5 C. broccoli florets, cut into 1 pieces
1 1/2 C. onions, chopped
3/4 C. carrots, julienned
3 C. mushrooms, sliced
2 each garlic cloves, chopped
1 1/2 C. water
1 1/4 C. tomatoes, chopped
10 each sun dried tomatoes, sliced
1 Tbsp. stock
1 Tbsp. parsley, chopped
1/4 tsp. oregano
1/4 tsp. rosemary, crushed
1/8 tsp. cayenne
12 ounce capellini
Cooking Instructions
In large non stick saucepan, heat oil over medium high heat 30 seconds. Add broccoli, onions, carrot and sauté until carrot is tender. Add mushrooms and garlic and sauté for another 2 minutes. Add water, tomatoes, stock, herbs and pepper. Cook, stirring until the boiling point is almost reached: lower heat, cover and simmer until the vegetables are tender. Meanwhile, cook pasta in large pot of boiling water until *al dente*. Drain and place in a serving bowl. Toss and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)