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.
