Italian Pasta with Brussels Sprouts and Zucchini in Tomato Sauce
Heat the oil in a large skillet.
In a food processor, coarsely grind the onion and garlic, and add to the skillet. Sauté until translucent.
Add the zucchini, brussels sprouts, tomatoes, raisins, turmeric, bay leaves, water, salt and pepper, and bring to a boil.
Reduce the flame to medium and cook covered for 10 minutes.
Cook pasta according to package directions.
Add the sugar, vinegar, and parsley and cook 5 more minutes.
Toss pasta and sauce and serve hot or at room temperature.
Makes 8 servings.
Celebrity chef Lévana has been offering cooking demonstrations for over thirty years, in her classroom on the Upper West Side of Manhattan – where she gives weekly demos – and around the country. She makes the preparation of nutritious and exotic cuisine seem easy. She gets countless devoted fans for her fearless, practical and nutritious approach to cooking, and spreads the good word on simple, streamlined, elegant and wholesome dining. Serious ingredients, fun dishes: This is her motto!
Lévana is also the author of 4 cookbooks including The Whole Foods where this recipe was originally published.
More recipes and information about Lévana and her restaruant can be found at the following websites: