Evergreen Spaghetti

• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 2 teaspoons coriander seeds crushed
• 3 each garlic cloves, minced
• 1 each onions chopped
• 5 each tomatoes green, chopped
• 1 cup chicken broth
• 1 tablespoon basil fresh, chopped
• 2 teaspoons savory fresh, chopped
• 2 teaspoons thyme fresh, chopped
• 2 tablespoons italian parsley fresh, chopped
• 1 x salt to taste
• 1 x sugar pinch
• 1 cup monterey jack cheese shredded
• 1 x basil winter savory, thyme, sprigs

1. Saute coriander in oil and butter in large saucepan until fragrant.
2. Add garlic and onion.
3. Cover pot and soften vegetables over low heat for a few minutes.
4. Add green tomatoes and saute a few minutes longer, until slightly softened.
5. Add broth, herbs, salt and sugar.
6. Cover and simmer about 45 minutes, until tomatoes are completely soft.
7. Process sauce in blender or food processor until smooth.
8. Return to pan, heat to just below boiling, add cheese, and stir until cheese is elted and sauce is thick and smooth.
9. Serve over spaghetti and garnish with fresh herb sprigs.

vegetable oil, butter, coriander seeds crushed, garlic, onions, tomatoes, chicken broth, basil, savory fresh, thyme, italian parsley, salt, sugar, basil

Taken from recipeland.com/recipe/v/evergreen-spaghetti-2656 (may not work)