August 29, 2003, Newsletter Issue #141: How does your garden grow?
Tip of the Week
Veggie Pasta
1 onion, diced
1 large tomato, diced
1 green bell pepper, diced
1 can sliced mushrooms, or 1/2 pound fresh, sliced
1 stalk celery, diced
1 Tbsp minced garlic
1 pound angel hair pasta
2-3 cans Campbellīs Chicken Broth, undiluted
Chop all the veggies, and saute over low heat in oil and a little butter...do not brown. When veggies are soft, cook pasta in boiling water for 1 minute. Drain, and add to veggie mixture. Add 2 cans of the undiluted chicken broth, cook until liquid is absorbed. Add 3rd can if it seems dry. Top with Parmesan cheese, if desired.
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