Dish: Italian Spaghetti With Vegetables

A typical Italian way of cooking pasta is with vegetables such as eggplant, green peas, zucchini or broccoli.

Recipe

3 tablespoons olive oil.

2 tablespoons butter or margarine.

1 or 2 garlic cloves, crushed or minced.

2 medium tomatoes, peeled and chopped.

3 cups cubed eggplant or zucchini, cup up broccoli, or green peas.

1 and a half cup chicken or beef bouillon.

1 and a half teaspoon dried basil.

Salt, Pepper to taste.

1 pound spaghetti, cooked and drained.

Half cup grated Parmesan cheese.

Heat the oil and butter in a saucepan. Add the garlic and tomatoes and cook 1 or 2 minutes. Add vegetables, about one and a half cup bouillon, the basil, salt, and pepper. Cook slowly, covered, until just tender. When cooked, toss with the spaghetti and serve with the cheese. Serves 4.