Serves 4

Ingredients:

16 ounces Marinara Sauce (Joanie's Note: I will get the Marinara Sauce up soon. First I have to convert it from 5 gallons down to 4 portions *YIKES*)
2 teaspoons Garlic, chopped
2 teaspoons Olive Oil
4 ounces Parmesan Cheese
4  teaspoons Basil, chopped
1 teaspoon Chili Flakes
4 servings Broccoli Florets, cooked
4 servings Carrot Julienne, cooked
4 servings Asparagus tips
4 servings Green Beans, cooked
4 ounces Fresh Butter Cubes
 

Preparation:

1. Sauté garlic in olive oil, add chopped basil, marinara sauce, chili flakes and fresh butter cubes.
2. Add all cooked warmed vegetables and toss in sauce, sprinkle with parmesan cheese and toss with pasta.
 

Cruise Critic Member: IRL_Joanie with a Special Thanks to Tom Krieger, Zuiderdam's Food and Beverage Manager!!!