RECIPE

Pasta Tutto Giardino

Author:Inspired by Moosewood at Home, pg. 186
Yield:4 to 6 servings
Prep time: 00:35
Category:Main Courses
Cuisine:Italian
Rating:
 (2)

Ingredients

1 1/2 cups chopped onion
cloves of garlic
1 medium carrot
2 tbsp. olive oil
red pepper
3 cups sliced mushrooms
1 medium zucchini
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh marjoram (1 tsp. dried)
pinch oregano
2/3 cups dry white wine
3 tbsp. butter
1/4 cups unbleached white flour
1 1/2 cups milk
1 lb. penne pasta
1 cups diced tomatoes
1/2 cups frozen green peas
2 tsp. fresh lemon juice
 grated Parmesan

Instructions

  1. In a non-reactive cookpot, sauté the onions, garlic, and the carrots i the olive oil. Stir occasionally. When the onions are translucent, add the bell peppers, mushrooms, zuhini or yellow squash, basil, marjoram, oregano, and salt and pepper, and cook for a minute or two. Stir in the wine, cover, and simmer for 8 to 10 minutes.
  2. While the vegetables are cooking, bring a large covered pot of water to a rapid boil.
  3. To make the roux, melt the butter in a small hea y saucepan or skillet. Wisk in the flour and cook for 1 to 2 minutes. Slowly add the milk, wisking constanly until the sauce thickens. Cover and set the roux aside.
  4. when the pasta water boils, stir in the pasa, and cover until the water returns to a boil. Uncover the pot and cook until al dente about 8 to 10 minutes.
  5. While the past cooks, stir the tomatoes and peas into the simmering vegatbles, cook for about 2 minutes, and then stir int he roux. Adjust the seasonings. For a little more tang, add the lemon juice.
  6. Drain thecooked pasta and place it in a warmed serving bowl. Ladle the sauce on the pasta and serve with Parmesan cheese.

Nutrition

Nutrition Facts

4 to 6 servings per recipe

Serving size 1 serving

Amount per serving
Calories208
% Daily Value*
Total Fat 5g8%
Saturated Fat
Trans Fat
Cholesterol
Sodium 84mg4%
Total Carbohydrate 32g11%
Dietary Fiber 3g12%
Total Sugars
Includes Added Sugars
Protein 6g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.