Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Spaghetti with Spring Vegetables
Spaghetti with Spring Vegetables
(Spaghetti Primavera)
5 medium tomatoes
1/4 pound small asparagus
1 medium zucchini
1/4 pound small white mushrooms
1 large red or green sweet pepper
5 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
Salt and freshly ground pepper to taste
3 tablespoons chopped parsley
2 garlic cloves, finely chopped
1 pound spaghetti
Peel, seed and dice tomatoes.

Wash asparagus and cut tips off stalks. Save the stalks for another time.

Wash and dry zucchini and mushrooms thoroughly; cut into thin slices.

Wash pepper and cut into short thin strips.

Heat olive oil in large skillet.

Add pepper strips and saute over medium heat 5 to 6 minutes.

Add onion, zucchini, asparagus tips and mushrooms.

Saute 4 to 5 minutes.

Add diced tomatoes and salt and pepper.

Cook uncovered over medium heat 10 minutes, stirring frequently.

Stir in parsley and garlic.

Taste and adjust for seasoning.

Fill a very large saucepan two-thirds full with salted water.

Bring water to a boil.

Add spaghetti.

Bring water back to a boil and cook spaghetti uncovered until 'al dente', 8 to 10 minutes.

Drain spaghetti and place in a warm deep dish or bowl.

Pour sauce over spaghetti.

Serve immediately. Makes 4 to 6 servings.
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