Conchiglie Tutto Giardino

Recipe Ingredients

1 1/2 cups	165g / 5.8oz	Carrots - sliced
1 cup	62g / 2.2oz	Chopped onion
1		Red onion - chopped
7		Tomatoes - sliced
3 cups	711ml	Zucchini - sliced
1		Bell pepper
1 1/2 cups	355ml	White wine
2 tablespoons	30ml	Basil
3		Garlic
1		Salt
1		Pepper
1		Sugar
1 tablespoon	15ml	Flour
6 oz	170g	Tomato paste
1/2 cup	73g / 2.6oz	Parmesan cheese
1 cup	237ml	Light cream - (or half and half)
1 1/2 lbs	681g / 24oz	Shell pasta

Recipe Instructions

Sauteecarrots, onions, parsley, basil, garlic for about 15 minutes Cover and simmer for 15 more minutes Add tomatoes, zucchini, bell pepper, wine, salt, pepper, sugar. Simmer 45 minutes In separate pan, melt 1 Tablespoon butter, add flour. Cook roux over very low heat, whisk in heated cream. Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with Parmesan. Toss mixture with cooked pasta.

Source:
Mario Batali

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