"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta Provencale Recipe

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This recipe for Pasta Provencale, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa DiPietro Younger
Added: Wednesday, October 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 medium zucchini, halved lengthwise and sliced
1 8 oz package of sliced fresh mushrooms
3 garlic cloves, minced
1 green pepper, chopped
1/4 cup chopped onion
2 T olive oil
1 14 1/2 oz can diced tomatoes, undrained
1 T chopped fresh basil
1 T fresh oregano or 1/8 tsp dried oregano
1/4 tsp salt and pepper
5 oz dried penne pasta, cooked
1/4 cup parmesan cheese

Directions:
Directions:
Saute first 5 ingredients (zucchini, mushrroms, garlic, pepper, onion) in olive oil. Add tomatoes, basil, oregano, salt and pepper and stir well. Bring to boil and reduce heat and simmer 1 minute. Remove from heat and add cooked pasta and parmesan cheese. Toss Gently!

 

 

 

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