A Pasta For All Seasons

Recipe Ingredients

16 oz	454g	Penne pasta
6 tablespoons	90ml	Olive oil
2/3 cup	41g / 1.4oz	Chopped onion
2 teaspoons	10ml	Minced garlic
		Salt
		Freshly ground black pepper
1 cup	237ml	White wine or chicken broth - divided
8		Fresh basil leaves - chopped (or 3 tspns dried basil)
2 cups	292g / 10oz	Fresh broccoli florets
1 cup	146g / 5.1oz	Fresh cauliflower florets
1 cup	237ml	Sliced fresh mushrooms
1/2 cup	55g / 1.9oz	Fresh baby carrots
1		Bell pepper - sliced into strips
5		Tomatoes - chopped (medium)
1 tablespoon	15ml	Dried thyme
1/2 cup	118ml	Pine nuts
		Freshly grated Romano cheese
		Chopped parsley - for garnish
		Fresh parsley sprigs - for garnish

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 10-26-1998 - Karen Glines, Des Peres

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5 (5 votes)

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