I was recently looking through my recipes and found this one written in my mother’s handwriting. My Mom is 84 is not a vegetarian or vegan, but she has always liked to try new recipes from time to time. This dish is easy (takes 30 – 35 minutes), is packed with vegetables and noodles, and serves 6 – 8 people (great for a family). Both my husband and I really liked it and I’ve been enjoying the left-overs this week (yummy!).
- 1 16 oz box of linguine or other pasta
- 2 cups carrots, peeled and cut into strips
- 3 Tbsp olive oil
- 1 large onion, chopped
- 2 cups mushrooms, sliced
- 2 cups zucchini unsealed, cut into thin strips
- 1 red pepper, sliced into thin strips
- 3 cloves of garlic (2 tsp.) minced
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 4 scallions (green onion) sliced
- 4 cups plumb tomatoes cut into chunks (I substituted this with 2 15 oz cans of diced tomatoes (unsalted)
- Salt and pepper to taste
- Start by cutting up all the veggies (ask someone to help – it will go quicker)
- In a large skillet, heat olive oil over medium high heat. Add onion, mushrooms, red pepper and garlic. Cook until vegetables are tender.
- Add oregano, basil, zucchini, and scallions. Cook until tender. Add tomatoes, salt and pepper to taste. Simmer for about 8 minutes.
- Meanwhile, put pasta and carrots in a pot of boiling water. Cook for 8 minutes (or whatever is called for on package). Drain and put back into pot.
- Slowly combine sautéed vegetable mixture with pasta and toss until coated. I like to put the pasta in a large serving bowl (pictured above) and then cover it with the veggie mixture and toss it together. My Mom’s recipe says, “Don’t let veggies fall to the bottom of the bowl.”
I like to top this dish with some nutritional yeast in place of parmesan cheese.