Source:

my own recipe by delclaude

Serves/Makes:serves 6-8

Ingredients

• 1 medium head cauliflower
• 1 medium turnip
• 5 to 6 carrots
• 1 medium acorn squash
• 1 large spanish onion
• 6 oz (168 grm). grated romano or parmesan cheese
• 1/2 lb (.2 kg). of spaghetti broken into 1" pieces, cooked and drained
• 2 cloves of garlic.
• 1 tbsp (15 ml) dried basil
• 1 tbsp (15 ml) dried oregano
• 1 tbsp (15 ml) celery seed
• 1 tbsp (15 ml) rosemary
• 1 tsp (5 ml). thyme

Preparation

• Sautee garlic in oil in large frying pan or medium soup pot, 1 to 2 minutes until golden, then remove and discard.
• Add peeled, diced turnip to oil and saute 1 to 2 minutes.
• Add peeled, diced carrots to turnips and saute 1 to 2 minutes.
• Add peeled and diced squash to mixture and saute 1 to 2 minutes.
• Add peeled and diced onion to mixture and saute 1 to 2 minutes.
• Add peeled and diced(large florets quartered) cauliflowers to pan,sprinkle herbs over vegetables,add cup of wine or water, cover and sautee 5 to 7 minutes, until vegetables are 2/3 done.
• While this is cooking, put 3 quarts (2850 ml) of water in large soup pot, heat, add tomato paste, stir until dissolved.
• Also in the meantime cook 1/2 lb (.2 kg). of spaghetti and drain.
• Add cooked vegetables and spaghetti to soup water, stir.
• Add salt and pepper to taste.
• Add grated cheese and serve.

Comments

Vegetables stay firm with this way of cooking. You can add 1 to 2 T. of butter while vegetables are sauteing. Also, you can add 1 to 2 T. of basil to soup water while it is heating.