Pasta Primavera - cooking recipe

Ingredients

1 tsp. minced garlic
2 Tbsp. olive oil
1 c. onion, diced
1 c. sliced mushrooms
1 c. chopped broccoli
1 c. sliced zucchini
1 c. eggplant, peeled and diced
1 c. thinly sliced celery
1 c. thinly sliced carrot
1 c. sliced red and green pepper
1/2 c. red wine
1 Tbsp. basil leaf (dry)
1 Tbsp. marjoram leaf (dry)
7 c. Heinz whole peeled tomatoes in juice, quartered (undrained)
1 c. chicken broth, blended with 2 Tbsp. cornstarch
1 lb. fettucini noodles, freshly cooked

Preparation

In a heavy saucepan, lightly brown the garlic in oil.
Add the onion and saute until translucent.
Add the mushrooms, broccoli, zucchini, eggplant, celery, carrots and the red and green peppers and saute just until tender.
Add the wine and tomatoes.
Bring to a boil.
Add the cornstarch and broth mixture and stir until thickened.
Add basil and marjoram.
Season to taste with salt and pepper.
Serve on a bed of hot fettucini noodles.
Serve topped with freshly grated Parmesan and shredded Mozzarella cheese.
Add a fresh loaf of French bread and wa la!