Classification Entre
Contributor: John Bartolotta ECSO

Am-Ma-Ri Pasta Primavera
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
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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