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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

quick Vegetable Pasta Recipe

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This recipe for quick Vegetable Pasta is from ET's Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


8 oz pasta of your choice
2 slices of bacon or 2 TB olive oil
1 garlic clove, minced
1/8 to 1/4 tsp crushed red pepper
1 - 14.5 -16 oz can tomatoes ( mom used STEWED)
1/2 tsp chicken flavor instant bouillon
1 pound broccoli rabe, kale, broccoli, or spinach, tough ends trimmed & cut into 2" pieces
Parmesan cheese

Prepare pasta al dente, according to directions. Drain but keep warm

In a large skillet brown bacon & remove after its crisp, or heat olive oil & cook garlic & red pepper until tender but NOT browned.

Add tomatoes (with liquid) & bouillion. Stir to break up the tomatoes, then cover & cook 2-3 minutes until boiling.

Add broccoli or whatever veggie you are using, cover & cook until tender about 3-6 minutes.

Place pasta into a large serving bowl then pour veggies on top & toss to coat . Sprinkle with bacon & parmesan cheese. Serve immediately.

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