Ingredients
|
2
|
tablespoons
|
canola oil
|
|
1
|
|
med. onion, chopped
|
|
2
|
|
cloves garlic, finely chopped
|
|
3
|
|
carrots, halved lengthwise, cut into9 1/8 in. slices
|
|
6
|
|
ripe plum tomatoes, chopped
|
|
1
|
|
zucchini, cut into 1/8 in. slices
|
|
4
|
|
green onions, chopped
|
|
1
|
cup
|
fresh Italian parsley, chopped
|
|
3
|
|
sprigs fresh thyme
|
|
some
|
|
curry powder
|
|
2
|
cups
|
tomatoe juice
|
|
1
|
teaspoon
|
salt
|
|
½
|
teaspoons
|
black pepper
|
|
1
|
lb
|
fettuccine
|
Posted by Johanna on Nov 22, 2010
|
|
|
Instructions
Heat oil in medium-size saucepan over medium-low heat. Add onion and garlic; saute 3 minutes or until slighty softened. Add carrots; cook for 5 more minutes.
Add tomatoes, zucchini, green onion, parsley, thyme and curry powder; cook 5 minutes. Add tomato juice; simmer for 13 to15 minutes or until vegetables are tender. Add salt and pepper.
Prepare pasta according to package directions. Drain.
Serve over pasta.
|