RisaG posted 01-08-99
* Exported from MasterCook *
Pasta Tutto Giardino
Recipe By : Moosewood Restaurant Cooks At Home
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups onion -- chopped
2 cloves garlic -- minced or pressed
1 medium carrot -- diced
2 tbsp. olive oil
1 red or green bell pepper -- diced
3 cups mushrooms -- sliced
1 medium zucchini or yellow squash -- diced
1 tbsp. fresh basil -- or 1tsp dried
1 tbsp. fresh marjoram -- or 1 tsp dried
1 pinch oregano
salt and pepper -- to taste
2/3 cup white wine
Roux:
3 tbsp. butter
1/4 cup unbleached all purpose flour
1 1/2 cups milk -- whole or 2%*
1 lb. broad noodles or shells, zito or orecchiet
1 cup tomatoes -- diced
1/2 cup green peas -- fresh or frozen
2 tsp. fresh lemon juice
Parmesan cheese -- grated
In a nonreactive saucepan, saute the onions, garlic, and carrots in the olive oil. Stir occasionally.
When the onions are translucent, add the peppers, mushrooms, zucchini or yellow squash, basil, marjoram, oregano and salt and pepper, and cook for another minute or two.
Stir in the wine, cover, and simmer for 8-10 minutes, until the vegetables are just tender.
While the vegetables are cooking, bring a large covered pot of water to a rapid boil.
To make the roux, melt the butter in a small saucepan or skillet. Whisk in the flour and cook 1-2 minutes.
Slowly add the milk, whisking constantly until the sauce thickens. Cover and set the roux aside.
When the pasta water boils, stir in the pasta, and cover until the water returns to a boil.
Uncover the pot and cook until al dente, about 8-10 minutes.
While the pasta cooks, stir the tomatoes and peas into the simmering vegetables, cook for about 2 minutes, and then stir in the roux.
Adjust the seasonings. For a little more tang, add the lemon juice.
Drain the cooked pasta and place it in a warmed serving bowl.
Ladle the sauce on the pasta and serve with grated Parmesan cheese.
Makes 4-6 servings.
6.3 grams protein and 5.4 grams of fat per serving.