Ingredients
1 bunch of asparagus cut in 3/4" diagonal pieces
1 zucchini (6" long) cut lengthwise into 4 pieces & sliced to thickness of a nickel
8 oz mushrooms sliced top to stem thickness of a nickel
1 green pepper, 1 red pepper & 1/2 yellow pepper, all sliced lengthwise in thin strips
3 or 4 scallions, slice the whites into thin strips & the greens into 3/4" slices
2 celery stalks sliced lengthwise & sliced into thickness of nickel
2 cups chicken bouillon
8 oz tomato sauce
2 cloves garlic, minced
3 tbsp olive oil
1 cup parmesan cheese
1 lb angel hair pasta cooked
Preparation
Slice all vegetables. In a large flat pan heat olive oil & garlic.Add the celery, asparagus, zucchini, & mushrooms. Add the chicken broth & simmer covered until mushrooms darken. Add salt to taste. Add the remaining vegetables & tomato sauce & cook until vegetables are tender. Add the parmesan cheese & stir to cover all ingredients. Serve over prepared pasta.
