IAPSNJ - CookBook

Classification Entre

Contributor: John Bartolotta ECSO

Am-Ma-Ri Pasta Primavera

Story:
This is another dish developed during my weight loss surgery days. Again it uses veggies.
I named it after my wife AMy, my son MAtthew and my other son RIcky

Ingredients for recipie:

2 packages sliced portabello mushrooms
1 Large onion - sliced
2 Small eggplants - sliced lengthwise
6 to 8 cloves garlic
1 bunch thin asparagus
1 large green bell pepper - diced
1 package of Italian green beans - thawed (or 1 can can be used)

1 14.5oz can of fine diced tomatos
2 cans Artichoke Hearts - drained and quartered
3/4 cup of Chablis
4-6 tablespoons of olive oil
1/2 stick of butter
Salt & pepper to taste
Optional - Garlic bread & rice

Instructions:
Heat large skillet with 2-3 tablespoons of olive oil. Add garlic and lightly brown. Remove garlic and reserve. Begin to saute each veggie seperately until soft. Add oil as needed. Don't forget salt & pepper to taste. After all veggies are done, return them to the skillet along with the garlic. Add butter & wine and stir well.
Now add the tomatos and stir. Cover and simmer for 20-30 minutes.
Serve over pasta with garlic bread. Rice can be used if desired.

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