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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Florentine Vegtables Sauce with Penne Recipe

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This recipe for Florentine Vegtables Sauce with Penne is from Lydia's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 carrots, peeled and sliced
1/2 cup chicken stock or vegetable
penne or shells
1 medium onion, chopped
1 tbsp olive oil
1 28 oz can crushed tomatoes (fresh better to
equal)
few basil leaves
salt and pepper to taste
2 bunches of spinach, chopped
1/2 cup heavy cream
nutmeg to taste
shaved parmiginao reggiano
Directions:
Directions:
Prepare carrots in in boiling water, salt. Cook until tender. Drain add stock and puree. While the carrots are cooking, do the pasta. Saute the onion and garlic with oil till they become soft and translucent. Stire in purred carrots along the the tomatoes, basil, salt and pepper. Wilt the spinach into the skillet with the carrot mixture then stir in the heavy cream. Season with some grated nutmeg. Let the veggie mixture reduce over mediium to low heat until desired thickness.
Number Of Servings:
Number Of Servings:
makes 4 or more

 

 

 

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