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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the way my grandma made it. Be sure to use a large pot! Ingredients:
8 ounces vermicelli, cooked and drained |
1 garlic clove, minced |
1 tablespoon olive oil |
1 cup fresh green beans |
1 cup broccoli floret |
3/4 cup zucchini, sliced (1/4-inch thick and halved) |
1 small red bell pepper, cut into 1 1/2-inch strips |
4 tablespoons green onions, sliced |
1 (4 1/2 ounce) jar whole mushrooms |
1 medium tomato, wedged |
1/2 cup half-and-half |
1/4 cup butter |
1/2 teaspoon salt |
1/2 teaspoon italian seasoning |
1/4 teaspoon pepper |
1/4 cup romano cheese, freshly grated |
Directions:
1. Saute garlic in olive oil 1 minute; add green beans, broccoli, zucchini, pepper and onion; cook 5 minutes.
2. Add mushrooms and tomatoes and cook an additional 5 minutes.
3. In small saucepan, mix butter, half and half and spices until butter melts.
4. Remove from heat; mix in half of cheese, stirring well.
5. Toss sauce with vegetables, pasta and remaining cheese.
6. Note: Following the recipe, your veggies will still be crisp, if you like them more tender, you might want to par-cook the broccoli and green beans first.
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