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A Pasta For All Seasons

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.

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

16 oz 454gPenne pasta
6 tablespoons 90mlOlive oil
2/3 cup 41g / 1.4ozChopped onion
2 teaspoons 10mlMinced garlic
  Freshly ground black pepper
1 cup 237mlWhite wine or chicken broth - divided
8   Fresh basil leaves - chopped (or 3 tspns dried basil)
2 cups 292g / 10ozFresh broccoli florets
1 cup 146g / 5.1ozFresh cauliflower florets
1 cup 237mlSliced fresh mushrooms
1/2 cup 55g / 1.9ozFresh baby carrots
1   Bell pepper - sliced into strips
5   Tomatoes - chopped (medium)
1 tablespoon 15mlDried thyme
1/2 cup 118mlPine 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.

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


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