This is the basic recipe for many flavor variations that are used as the start of a final dish.
These dishes can be made in under 30 minutes from start to table. They are great tasting and don't
generate a big mess to clean up after a hard day at work.
You will need:
3 carrots (split in half and cut in thin slices)
3 sticks of celery (chopped at angle in thin slices)
1 medium white onion (cut in half and cut from top to bottom in thin wedges)
3 cloves of garlic (peeled, smashed and chopped)
3 oz (Your choice) of Linguine, Spagetti or Angel Hair
or substitute 1 cup of cooked white rice
2 TBSP Olive oil
1 TBSP Butter
1 tsp SHF Southern Seasoning
Prepare vegetables. Heat non-stick pan to medium high with olive oil.
Place veggies and seasonings in the pan and start tendering without browning.
Start and cook pasta in salted water till tender, drain, stir in 1 TBSP of
butter(to keep from sticking in a clump) and set aside.
This is the base that will be referenced for Quick recipes listed here:
Chinese, Italian, Mexican, South Western and Cajun flavors
To the Chinese flavor recipe page
To the Italian flavor recipe page
To the Mexican flavor recipe page
To the SouthWestern flavor recipe page
To the Cajun flavor recipe page
Back to the Meatless Recipe List