|
Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
|
|
|
Title: A Pasta For All Seasons
Ingredients:
4 Servings
-------------------
1 Pkg Penne pasta - (16 oz)
6 Tbl Olive oil
2/3 cup onion, Chopped
2 Tsp garlic, Minced
Salt
black pepper, Freshly Ground
1 cup White wine (or chicken broth ), divided
8 Fresh basil leaves, chopped
(or 3 tspns basil), Dried
2 cups Fresh broccoli florets
1 cup Fresh cauliflower florets
1 cup fresh mushrooms, Sliced
1/2 cup Fresh baby carrots
1 Bell pepper, sliced into strips
5 medium Tomatoes, chopped
1 Tbl thyme, Dried
1/2 cup Pine nuts
Romano cheese, Freshly Grated
Chopped parsley, for garnish
Fresh parsley sprigs, for garnish
Method of Preparation:
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. Comments: Glines suggests cutting only half the bell pepper into strips, then cutting the other half into a jack-o-lantern face to use as a Halloween or fall garnish; cutting a green bell pepper half in a Christmas tree shape during the holidays; or a red bell-pepper half into a heart for Valentine's Day. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Karen Glines, Des Peres Formatted for MasterCook by Susan Wolfe - |
|
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
Copyright© Recipe View® 2008.
Terms of Service
|
