Garden Pasta
INGREDIENTS:
2 ts Olive oil
1 c Diced onion
1 c Diced carrots
1 c Peeled, diced potatoes
2 c Diced cabbage
1 c Seeded, diced green bell
Pepper
1 c Seeded, diced red bell
Pepper
3 tb Tomato paste
1 1/2 tb Sweet paprika
4 Cloves garlic, minced
2 ts Caraway seeds
1/2 ts Cayenne pepper
2 c Tomato juice
2 c Milk
1/2 c Plain yogurt
2 tb Minced fresh dill for
Garnish
Cooked noodles or rice
2 ts Olive oil
1 c Diced onion
1 c Diced carrots
1 c Peeled, diced potatoes
2 c Diced cabbage
1 c Seeded, diced green bell
Pepper
1 c Seeded, diced red bell
Pepper
3 tb Tomato paste
1 1/2 tb Sweet paprika
4 Cloves garlic, minced
2 ts Caraway seeds
1/2 ts Cayenne pepper
2 c Tomato juice
2 c Milk
1/2 c Plain yogurt
2 tb Minced fresh dill for
Garnish
Cooked noodles or rice
In a large, heavy, nonreactive saucepan, heat the oil over medium high heat. Add the onions, carrots, potatoes and cabbage. Saute 2 minutes. Add the peppers, tomato paste, paprika, garlic, caraway seeds and cayenne pepper. Saute 2 minutes, stirring well, until tomato paste begins to turn light brown. Add the tomato juice and milk; stir to combine well. Simmer about 30 minutes or until vegetables are tender and sauce is thickened. Stir in yogurt and garnish with dill. Serve over cooked noodles or rice.