posted by Polar Bear 07-02-100 2:21 PM
Pasta with Truffle Oil and Sauted Vegetables
1 medium red bell pepper
1 large onion
1/2 lb. mushrooms
1 medium carrot
4 cloves garlic
1 small each: zucchini; yellow squash
2 small bok choy (or 1/2 small head savoy or other cabbage)
1-1/4 tsp. salt (divided)
1/4 tsp. each: black pepper; cayenne
2 Tbls. white (or black) truffle oil
1 tsp. each: red wine (or other) vinegar; plain red chile sauce
1 lb. ditali, orecchiette or other medium-small pasta
1/2 cup Parmesan (and/or Romano) (optional)
Roast bell pepper; peel, seed and cut in 1/4 by 3/4 inch dice. Slice onion 1/6 inch thick and cut into eighths. Rinse mushrooms, pat dry and cut in 1/3 inch dice. Quarter carrot and cut into 3/4 inch lengths. Mince garlic. Quarter zucchini and yellow squash; slice 1/4 inch thick. Trim bok choy and cut in 1/4 by 3/4 inch dice.
Saute onion in 3 Tbl. olive oil, preferably in a carbon steel or cast iron pan, until tender, about 10 minutes. Meanwhile, saute mushrooms separately in 1 Tbl. oil with 1/4 tsp. salt until moisture evaporates, about 15 minutes. Add carrots and 1/4 tsp. salt to onion; saute 5 minutes; add garlic, zucchini, squash, bok choy, bell pepper, black pepper, cayenne and another 1/2 t salt. saute until just tender, 5 to 10 minutes more.
Remove to large bowl; toss with mushrooms, truffle oil, vinegar, chile sauce and remaining 1/4 tsp. salt. Cook pasta al dente in salted boiling water, drain and toss with sauce. If desired, pass parmesan separately at table.
Variations:
Shortcut: Leftover cooked vegetables (grilled, roasted or sauteed) may be substituted for Step 2. Cut 2 to 3 cups in 1/4 by 3/4 inch dice. Saute onion (above) in 2 to 3 Tbl. olive oil until golden, about 20 minutes, adding garlic for last 3 minutes. Proceed per Step 3 above.
Vegetables: Other vegetables, e.g., broccoli, brussels sprouts, chard or other greens, eggplant, green beans, lima beans and parsnips, may be substituted for those indicated, but try to maintain the balance of colors and textures.
No Truffle oil: The vegetable saute will stand on its own as a pasta sauce; simply replace the truffle oil with another 2 Tbl. fruity extra virgin olive oil (be sure not to add until Step 3). Or, compromise and replace the truffle oil with a less expensive infused oil, e.g., garlic, basil or chile.