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06/19/2024
Loren’s Italian/Asian Fusion Pasta
Sauté one large onion, one red pepper, one green pepper and 3 cloves of garlic with Italian seasoning, oregano, basil in olive oil. Place slightly undercooked items in large pot. Then separately sauté one cup each chopped cauliflower, broccoli, zucchini and green beans- also seasoned with Italian seasoning, oregano, basil. Then sauté lots of mushrooms (3- eight or 12 oz. packs) adding one half additional onion. Add a half glass of cabernet and ¼ cup soy sauce to mushrooms when close to completion. Drink other half glass of cabernet.
Combine all vegetables with cooking juices and oil in large pot adding one 24 oz. can of great northern beans and a 12 oz. can of pinto beans with their juice. Add more olive oil, soy sauce and wine, approx. ½ cup or more of each to taste. Add your favorite cooked pasta (I like capellini or angel hair) cooked softer than al-dente to encourage the Asian pasta style. Reheat all items together, enjoy. The next day, enjoy the unheated version straight out of the fridge!
All ingredients and measurements are approximate and can be varied. I never measure anything when making this scrumptious flavorful healthy dish!
