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Recipe: A Pasta For All Seasons
Recipe Category: Main Course Entree Recipes
Similar Categories: Pasta, For, All, Seasons
Serving Size : 4
1 package penne pasta - -- (16 oz)
6 tablespoons olive oil
2/3 cup chopped onion
2 teaspoons minced garlic
salt
freshly ground black pepper
1 cup white wine or chicken broth -- divided
8 fresh basil leaves -- chopped
(or 3 tsp dried basil)
2 cups fresh broccoli florets
1 cup fresh cauliflower florets
1 cup sliced fresh mushrooms
1/2 cup fresh baby carrots
1 bell pepper -- sliced into strips
5 medium tomatoes -- chopped
1 tablespoon dried thyme
1/2 cup pine nuts
freshly grated romano cheese
chopped parsley -- for garnish
fresh parsley sprigs -- for garnish
Bring a large pot of water to a boil; prepare pasta according to
package directions. When done, drain and place in large serving
bowl; keep warm if necessary.
Meanwhile, heat oil in large nonstick frying pan over medium heat.
Add onion; saute for 3 to 5 minutes, until translucent. Add garlic;
saute 2 minutes longer, being careful not to let mixture brown. Add
salt and pepper to taste. Add 1/2 cup wine; simmer 2 to 3
minutes. Add remaining 1/2 cup wine; simmer 2 more minutes. Add
basil, broccoli, cauliflower, mushrooms, carrots and bell pepper;
simmer for 10 minutes. Add tomatoes and thyme, stirring gently.
Bring to a slow boil. Reduce heat to low; simmer for 10 minutes.
Add sauce mixture and pine nuts to pasta; stir to coat well. Stir in
1/2 cup grated cheese. Sprinkle additional cheese on top. Sprinkle
with a little chopped parsley, garnish with parsley sprigs and
serve. Yields 4 to 6 servings.
1 package penne pasta - -- (16 oz)
6 tablespoons olive oil
2/3 cup chopped onion
2 teaspoons minced garlic
salt
freshly ground black pepper
1 cup white wine or chicken broth -- divided
8 fresh basil leaves -- chopped
(or 3 tsp dried basil)
2 cups fresh broccoli florets
1 cup fresh cauliflower florets
1 cup sliced fresh mushrooms
1/2 cup fresh baby carrots
1 bell pepper -- sliced into strips
5 medium tomatoes -- chopped
1 tablespoon dried thyme
1/2 cup pine nuts
freshly grated romano cheese
chopped parsley -- for garnish
fresh parsley sprigs -- for garnish
Bring a large pot of water to a boil; prepare pasta according to
package directions. When done, drain and place in large serving
bowl; keep warm if necessary.
Meanwhile, heat oil in large nonstick frying pan over medium heat.
Add onion; saute for 3 to 5 minutes, until translucent. Add garlic;
saute 2 minutes longer, being careful not to let mixture brown. Add
salt and pepper to taste. Add 1/2 cup wine; simmer 2 to 3
minutes. Add remaining 1/2 cup wine; simmer 2 more minutes. Add
basil, broccoli, cauliflower, mushrooms, carrots and bell pepper;
simmer for 10 minutes. Add tomatoes and thyme, stirring gently.
Bring to a slow boil. Reduce heat to low; simmer for 10 minutes.
Add sauce mixture and pine nuts to pasta; stir to coat well. Stir in
1/2 cup grated cheese. Sprinkle additional cheese on top. Sprinkle
with a little chopped parsley, garnish with parsley sprigs and
serve. Yields 4 to 6 servings.
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