"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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.

Lisa DiPietro Younger
Added: Wednesday, October 5, 2005


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

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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