June 29, 2007, Newsletter Issue #160: Primavera Sauce
Tip of the Week
3 carrots, cut into match-stick pieces 1 zucchini, sliced (1/4 inch thick) 2 cups broccoli florets 1/2 cup fresh or frozen peas 1 tbsp. oil 1/8 tsp. red pepper flakes 1 onion, chopped 2 cloves garlic, minced 1 cup sliced fresh mushrooms 1/2 cup vegetable broth 2 tomatoes, peeled and chopped Salt and fresh ground pepper 2 tbsp. chopped fresh basil (or 2 tsp. dried) 1/4 cup grated Parmesan cheese
Place carrots, zucchini, broccoli and peas in steamer basket. Place basket over boiling water. Cover, and steam for 5 minutes or until tender-crisp. In frying pan, heat oil. Cook red pepper flakes in oil for 1 minute. Add onion, garlic and mushrooms. Cook, stirring occasionally, until vegetables are soft and mushroom liquid evaporates. Stir in broth and tomatoes. Bring to a boil. Reduce heat. Simmer, uncovered for 5 minutes. Season to taste with salt and pepper. Stir in steamed vegetables, basil and Parmesan cheese. Serves 4.
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