Tuesday, September 21, 2010

Pasta Tutto Giardino

I made this, tonight, from the Moosewood Cooks at Home cookbook. It was a hit, once I convinced Ace that I didn't add the mushrooms!

Pasta Tutto Giardino


1 1/2 cups chopped onions
2 minced garlic cloves
1 medium carrot, diced
2 tablespoons olive oil
1 red bell peppers or 1 green bell pepper, diced
3 cups sliced mushrooms
1 medium zucchini, diced
1 tablespoon chopped fresh basil or 1 teaspoon dry basil
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1 pinch oregano
salt & pepper
2/3 cup dry white wine
3 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 lb cooked pasta
1 cup diced tomato

I also added a few handsful of fresh spinach. The recipe calls for frozen peas.

Prep Time: 20 mins
Total Time: 45 mins
1 Sauté onion, garlic& carrots in oil till onion is translucent.
2 Add peppers, mushrooms, zucchini, all herbs, and salt& pepper to taste and cook for 2 minutes.
3 Stir in wine, cover, and cook about 10 minutes until veggies are tender.
4 Melt butter in a small saucepan and whisk in flour.
5 Cook for 1-2 minutes then add milk gradually.
6 Stir constantly.
7 Cook till thickened; set aside.
8 Add tomatoes to veggies and cook 2 minutes.
9 Add the butter/flour mix.
10 Serve over pasta.

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