November 20, 2009, Newsletter Issue #11: Pasta Provencale Recipe
Tip of the Week
Pasta is often used in French quisine. There's even an opinion that the French (Provencale) way of eating pasta influenced Italiands. Here's one of the recipes.
Ingredients
1 tbsp.vegetable oil
3 yellow onions, sliced
3 green bell peppers, sliced
1 clove garlic, crushed
3 zucchini, diced into medium pieces
3 yellow summer squash, diced into medium pieces
4 tomatoes, diced into large pieces
1 tsp. dried basil, or to taste
Salt and black pepper, to taste
1 cup heavy cream
12 oz. uncooked pasta
Directions
Heat oil in large skillet; saute onions, bell peppers and garlic, about 2 minutes; add zucchini and squash; saute 1 minute more. Add tomatoes, basil, salt and pepper, and cream; cook over low heat until thickened.
Cook pasta. Drain. Spoon vegetable mixture on top.
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