Olivia's Vegetable Pasta

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* Exported from MasterCook *

 

Olivia's Vegetable Pasta

 

Recipe By :McDougall

Serving Size : 6 Preparation Time :0:00

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 (5 to 6) garlic cloves -- finely chopped

crushed red pepper flakes -- to taste

1/2 cup (½ to ¾) fresh basil -- finely chopped

1 tablespoon (1 to 2) soy sauce

6 quarts water

12 ounces vegetable fusille or corkscrew pasta

4 cups frozen mixed vegetables -- rinsed and drained

(no corn)

2 large red potatoes -- scrubbed, cooked, and

cubed

 

 

Place the garlic, red pepper, basil, and soy sauce in a 1-quart

saucepan. Set aside. In a 10-quart pot, bring the water to a boil

and cook the pasta for 5 minutes. Add the mixed vegetables and cook

for an additional 5 minutes.

 

Drain the pasta and vegetables, making sure to save a couple of cups

of the cooking water. Add 1 cup of the cooking water to the

garlic/basil mixture and heat it in the saucepan. Pour the heated

mixture over the pasta and vegetables. Add the cooked potatoes. Mix

all of the ingredients together, adding reserved cooking water as

needed for moisture.

 

Note: Cook the potatoes whole in a microwave oven on high for 6

minutes just before making this recipe. This tastes best if the

potatoes are still warm when added to the pasta and vegetables.

 

The first time I made this, I had no basil, so I used one bunch of

cilantro instead. We loved it. I also used 1 pound of butterfly

pasta, 3 potatoes, and was generous with the vegetables (used the

broccoli, cauliflower, carrot mix from Price Club) and red pepper.

 

Source:

" The New McDougall Cookbook "

 

NOTES : The women who sent us this recipe say that this is one of

their all-time favorite meals. They named it after the one who had

the most input into creating it.