Email to Sharon Byrne      

Recipe Categories: SharonByrne's HOME PAGEAPPETIZERS BarCookies BEVERAGES BREAD BREAKFAST Brunch CAKESandPIES CANDY CASSEROLES Chili ChristmasCookies Condiments COOKIES CROCKPOT DESSERTS Fondue IceCreamSorbets JelloMolds MEATS Muffins PASTA POULTRY SALADandDRESSING SANDWICHES Seafood SOUPSandSTEWS VEGETABLES

Spaghetti Salad from Provence




Source of Recipe


Brimstone Hill Vineyard, Pine Bush, NY


Recipe Introduction


We first tasted this on our annual Christmas tour of the Hudson Valley wineries.


List of Ingredients




1 lb. spaghetti
2 zucchini
1 eggplant
1 cup baby lima beans (optional)
6 cloves garlic
1/2 cup black olives
2 lemons
olive oil
chopped basil
salt and pepper

Recipe



Cut spaghetti in thirds, cook and set aside.
Cut zucchini and eggplant in strips about the same length as the spaghetti. Saute in a little olive oil until still crisp, add the minced garlic, and stir a little longer and set aside.
Cook the lima beans (if desired) in boiling water, drain and set aside.
Make a sauce with the juice of the lemons, 1/4 cup of olive oil, chopped basil, salt and pepper.
Gently mix together all the ingredients.

Serve chilled.

Serves approximately 6.

Serve with a light red wine or a Chardonnay