Ingredients
8 oz fresh Broccoli florets
4 ounces of fresh sliced Carrots
4 ounces of fresh Cauliflower florets
5 garlic cloves
1 teaspoon Oregano
1/4 cup of Bertolli Olive Oil
1 jar Bertolli Tomato & Basil
Preparation
Pasta: Place water in a large saucepan a bring to a boil, place a pound of linguine, add a teaspoon of olive oil, and boil for 7 minutes, drain pasta.
Garlic/seasonings: Using a mortar and pestle, crush 5 cloves of fresh garlic, a teaspoon of fresh dried oregano, and a teaspoon of salt, to create a garlic/oregano paste.
While pasta is cooking, sautee garlic/oregano paste in a large saucepan, adding 1/3 cup olive oil, then add Jar of Bertolli’s Tomato and Basil Sauce, cook linguine, shrimp, and simmer for about 5 minutes in low-medium heat.
Add fresh broccoli florets, carrots and cauliflower.
Serve as desired.
