Green Vegetable Sauce
from The Cook’s Encyclopedia of Pasta
Ingredients:
- 2 carrots
- 1 zucchini
- 3 ounces of green beans
- 1 small leek well washed
- 2 ripe tomatoes
- 1 handful of flat leaf parsley
- 2 tablespoons of butter
- 3 tablespoons of extra-virgin olive oil
- 1/2 teaspoon of granulated sugar
- 1 cup of fresh or frozen or fresh peas
- salt and freshly ground black pepper to taste
Directions
- Dice the carrots and the zucchini finely. Trim the grean beans, then cut them into 3/4 inch lengths. Slice the leek thinly. Peel and dice the tomatoes. Chop the parsley and set aside.
- Melt the butter in the oil in a medium skillet or saucepan. When the mixture sizzles, add the prepared leek and carrots. Sprinkle the sugar over and fry, stirring frequently for about 5 minutes.
- Stir in the zucchini, green beans, peas, and salt and pepper. Cover and cook over low to medium heat for 5-8 minutes until the vegetables are tender, stirring occasionally.
- Stir in the parsley and chopped tomatoes and adjust the seasoning to taste. Serve at once tossed with freshly cooked pasta of your choice. Serves 4.