Recipe - Pasta Sauce From The Garden

Three fourths cup Carrot (in about One half inch
cubes)
One half cup Brocolli florets
One fourth cup Brocolli stems (chopped into
small pieces or cut or sliced up thin
for larger stems)
One half cup Brocolli greens (cut into
pieces no bigger than 2
inches per side)
4 Cloves garlic ( cut or sliced up thin)
1 small Hot banana pepper (chopped
fairly fine)
5 lg Basil leaves (chopped fine)
1 Handful oregano (chopped
fine)
1 lg Handfull flatleaf parsley
(chopped fine)
1 Jar (small) tomato sauce
(didn't have any tomatos
ripe :()
One half pound Ground turkey, browned and
crumbled (ok, I didn't grow
this either...)

Last night, I decided to experiment with whatever was ready in the
garden... all measures are approximate and from memory ;*)

pour 1 T basil olive oil into hot iron skillet. toss in carrots and broc
stems. when begin to glisten, add garlic and pepper. when begin to cook,
add broc florets. when begin to glisten, add tomato sauce and meat. add
oregano and One half parsley and heat thoroughly. add broc greens and basil and
rest of parsley. when greens have wilted, serve over pasta.

Yummy and simple. Took about 15 minutes, would probably be even better with
fresh tomatoes, instead of sauce.

Posted to rec.food.recipes by cyn@odin.mda.uth.tmc.edu (Cyndi Smith) on
1994, .