Vegetable Sauce for Pasta

This sauce is hearty, vegetarian and nutritious.

Ingredients

4 garlic cloves, minced
4 Tablespoons olive oil
1 medium eggplant, peeled and cubed
1 large zucchini, cubed
1 large Portobella mushroom, washed and sliced
1 pound asparagus, peeled and cut into thirds
1 (28 ounce) can tomatoes, chopped with juice
1 Tablespoon GOLDEN BLOSSOM HONEY
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup Kalamata olives, pitted and sliced in half
1 pound pasta of your choice, cooked al dente

Directions

Sauté garlic in olive oil until lightly browned. Add eggplant and sauté for 5 minutes. Add zucchini and mushroom slices. Cook for 5 minutes more.

Add asparagus, tomatoes, honey and spices. Continue cooking until asparagus are tender, about 5-7 minutes. Add olives and stir. Serve over pasta.

Serves: 3-4


golden blossom honey product