Pasta with Fresh Vegetable Red Sauce
Ingredients:
1 package of Rossi Pasta (a fettuccini or linguini)
1/2 can chicken broth or 1 cup fresh chicken stock
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic or red wine vinegar
1 tablespoon minced dehydrated onion
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1 cup zucchini, halved long ways and sliced thinly
1/2 cup green or red bell pepper, chopped
1/2 cup fresh basil leaves, chopped
2 cups marinara or other lighter red sauce
DIRECTIONS:
1. Saute the garlic, bell pepper, zucchini, and red pepper flakes in the olive oil, vinegar, and about 1/3 of the broth or stock for three or four minutes.
2. Add balance of liquids, regain boil, and add basil and onion. Remove from heat, let sit a few minutes.
3. Serve out of separate container over warm pasta with choice of freshly grated hard cheese and/or crumbled gorgonzola, pepper mill, and wedges of lemon.
4. Notes and Suggestions: Should you desire to incorporate seafood, poultry or other meat into this recipe, sauté in at the outset prior to the vegetables, using same amount of liquid. Then proceed with vegetables with the next 1/3 part (of liquid). Fresh Italian sausage is excellent with this sauce. Parboil first however the sauté in per above retaining at least some fat.
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