Fresh and light combination of flavors
Ingredients (serves 4)
- 1 med onion
- olive oil
- 2 bunches asparagus , chipped into pieces
- 2 med zucchini , chopped into pieces
- 1 bunch broccolini
- 2 cloves garlic, crushed
- splash white wine
- 1 teaspoon chicken stock powder
- 1 table spoon dried oregano , crushed
- 6-8 small tomatoes , chopped
- 3/4 cup peas cooked
- good hand ful rocket , roughly chopped
Method
- Fry onion in oil until just soft. Add asparagus,zucchini and broccolini and cook gently until just tender. Remove from pan and keep warm
- Add garlic to pan, fry lightly for 1 minute . Add wine ,chicken stock powder , oregano , tomatoes and peas
- Cook gently until tomatoes have cooked slightly
- add other vegies back into pan and warm through. Toss in rocket at the last minute
- Toss sauce through cooked fettuccine pasta
Notes
Dont over cook vegies so they keep their colour and a little "crunch" Serve with a sprinkle of parmesan cheese
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mom160270 said
- 23 Sep 2024
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mom486197 said
- 31 Jul 2024
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cassy26 said
- 08 May 2024
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mom62624 said
- 29 Nov 2018
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mom111059 said
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mom7108 said
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nadine_hill said
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linaianna said
- 08 Nov 2018
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mom93821 said
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mom81879 said
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youngoldlady said
- 06 Nov 2018
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mom93821 replied
- 09 Nov 2018 , 8:00 pm
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mom112217 said
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mom90758 said
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Cookfromscratchmum said
- 06 Nov 2018
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Mum2archer replied
- 06 Nov 2018 , 7:52 pm
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