Garden Pasta
Corn, butterbeans, or other vegetables could be added to this. Use what is in season in proportions that please your family and you. All goes well except beets which add too much color or their own.
1 yellow onion, chopped
2 garlic cloves, minced
1 cup diced carrots, 2 tablespoons olive oil
1 green pepper, diced
3 cups sliced mushrooms
2 medium tender squash, diced
1 tomato, peeled and diced
1/2 cup fresh peas or green beans cut in 1/2 inch slices and blanched
fresh marjoram, basil, oregano
Salt and pepper
3/4 cup chardonnay
Broad pasta noodles
Parmesan cheese, freshly grated
In large pan, sauté onions, garlic, and carrots, in olive oil until translucent; add green bell pepper, sliced mushrooms, squash, fresh marjoram, basil, oregano, salt and pepper to taste. Add wine; cover and simmer 10 minutes. Add tomatoes and fresh peas or green beans. Serve over broad pasta noodles with freshly grated Parmesan cheese.