Olive Garden Con Zucchini Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-WALDINE VAN GEFFEN VGHC42A-----,
SAUCE,
1/3 cup: Olive oil,
1 cup: Onion, chopped
1 lbs: Fresh mushrooms, divided
1 1/2 tsp: Garlic, minced
3 cup: Tomatoes, crushed
16 ounce: Canned tomatoes, diced --
Drained,
1 1/2 cup: Tomato puree,
1 cup: Black olives, sliced --
Drained,
2 tsp: Capers, drained
1/2 tsp: Dried oregano,
1/2 tsp: Dried basil,
1/4 tsp: Black pepper,
1/4 tsp: Crushed red pepper,
1/2 tsp: Fennel seeds,
1/2 tsp: Salt,
ZUCCHINI,
4 large: Aucchini, sliced lengthwise
1/4: " thick,
2 tbsp: Olive oil,
Dried basil,
Dried oregano,
Salt and black pepper,
1 lbs: Rigatoni, cooked
Parmesan, grated
Directions:
SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely
mince remaining portion. Heat olive oil in a heavy Dutch oven over
medium heat. Add onion and minced mushrooms. Cook 10 minutes or
until onions are very soft, stirring frequently. Add garlic and
mushroom quarters and cook 5 minutes, stirring constantly.
Addremaining ingredients, stir and bring to a simmer. Reduce heat
and simmer 2 Remove to heated platter and cover to keep warm while
sauteeing remaining zucchini. Add remaining olive oil as needed.
Ladle sauce over pasta. Top with zucchini slices and serve. Pass
extra sauce and Parmesan cheese. Source: The Olive Garden.
Recipe By :
Source from luhu.jp
mince remaining portion. Heat olive oil in a heavy Dutch oven over
medium heat. Add onion and minced mushrooms. Cook 10 minutes or
until onions are very soft, stirring frequently. Add garlic and
mushroom quarters and cook 5 minutes, stirring constantly.
Addremaining ingredients, stir and bring to a simmer. Reduce heat
and simmer 2 Remove to heated platter and cover to keep warm while
sauteeing remaining zucchini. Add remaining olive oil as needed.
Ladle sauce over pasta. Top with zucchini slices and serve. Pass
extra sauce and Parmesan cheese. Source: The Olive Garden.
Recipe By :
Source from luhu.jp