Pasta Provencal

Name: Pasta Provencal
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; black pepper; salt; parsley leaves; basil; chicken broth; tomato paste; italian plum (roma) tomatoes; mushrooms, button; garlic; yellow summer squash; scallions, spring or green onions; angel hair pasta

Submitted by sweetlove

good taste and easy to do, nice looking too!

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

TABLESPOONS OLIVE OIL

X BLACK PEPPER
to taste *

X SALT
to taste *

X PARSLEY LEAVES
chopped to taste *

X BASIL
chopped to taste *

OUNCES CHICKEN BROTH
low fat

OUNCES TOMATO PASTE

X ITALIAN PLUM (ROMA) TOMATOES
chopped *

LARGE MUSHROOMS, BUTTON
chopped

CLOVES GARLIC
chopped

X YELLOW SUMMER SQUASH
chopped into a medium dice *

EACH SCALLIONS, SPRING OR GREEN ONIONS
green and white parts chopped

POUND ANGEL HAIR PASTA

Directions

Heat the oil in a large saucepan and add the scallions and mushrooms. Sauté for a few minutes and then add the squash. As soon as it softens add the garlic and sauté one or to minutes more. Add chicken broth, tomatoes and half of the tomato paste. Bring to a boil and then simmer uncovered for 15 minutes. You may not need all the paste. This sauce is supposed to be light so check the consistency as it’s simmering, adding more paste if necessary. Add the herbs one minute before the sauce is done cooking. Add salt and pepper to taste. Since this is a light sauce, a delicate pasta like angel hair is best. Serve with grated Parmesan cheese.