1 pound spaghetti
1 pound broccoli
3 cups cauliflower florets
1 (28 ounce) can whole kernel corn, drained
1 (7 ounce) can tomato sauce
1/2 cup olive oil
1 (15 ounce) can whole peeled tomatoes, drained
1/2 cucumber
3 tablespoons dried oregano
2 cloves garlic, minced
1/2 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1/4 teaspoon dried salt
1/8 teaspoon ground cloves
1/8 teaspoon dried marjoram
1/8 teaspoon dried marjoram, crushed
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, cool and slice into short slices.
In a small mixing bowl, combine the broccoli, cauliflower, tomato sauce, olive oil, corn, tomato sauce, olive oil, tomatoes, cucumber, oregano, garlic, basil, rosemary, sage and salt. Mix well and pour mixture into a large stock pot or Dutch oven.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, cool and slice into short strips.
Drain pasta mixture and transfer to a medium saucepan over medium heat. Pour over pasta mixture and stir-fry until warmed through. Drain and serve.
In a medium bowl, mix tomato sauce, olive oil, tomatoes, cucumber, oregano, garlic, basil, rosemary, sage, salt and rosemary. It may be a little tough to get the flavor into your mouth, but don't give up!
⭐ ⭐