Pasta

Westcoast Winter Pasta

  • 1 packages Angel hair pasta
  • 2 medium Zucchinis Green and yellow, chopped
  • 4 small Roasted peppers Red and yellow
  • 12 Shallots
  • 5 Sundried tomatoes, reconst. in water
  • 5 Garlic cloves, minced
  • 1/4 cups Olive oil & Vegetable oil
  • 1 small Yams
  • 1/2 cans Tomato sauce
  • 1 cans Tomatos, chopped, Italian style
  • 3 tablespoons Basil, dried and fresh
  • 1/4 teaspoons Oregano, dried
  • 1/2 cup Coconut milk
  • 8 Mushrooms, fresh, chopped

    • See "Roasted Peppers" if you need to know how. Add garlic to oil on med. heat. Cut shallots in 1 and saute in garlic oil until translucent. Add zuccini and more oil if nessasary. Chop and add sundried tomatoes (and mushrooms if Billy's notthere). In a seperate pot, cook cubed yam in water until tender; drain. Add tomatoes, basil, oregano, and s&p to sauteing mixture and simmer for 20 min; Add tomato sauce as mixtire thickens. Remove from heat and and and add yam and coconutmilk. Serve over prepared angel hair pasta. (This would be good with Italian sausage or mussels added).

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Marianne Worcester of Vancouver, BC (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!