Best Conchiglie Tutto Giardino Recipes

Conchiglie Tutto Giardino

Provided by Dulcet Kitchen

Categories Vegetable

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 20

7 tablespoons butter
1 1/2 cups carrots, thinly sliced
1 cup green onion, chopped
1 large red onion, coarsely chopped
3/4 cup radish, thinly sliced
1/2 cup fresh parsley, packed and coarsely chopped
2 tablespoons fresh basil, chopped
3 garlic cloves, minced
7 medium tomatoes (about 3 cups chopped)
3 cups zucchini, thinly sliced
1 large green bell pepper, seeded and diced
1 1/2 cups dry white wine (more if desired)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon sugar
1 tablespoon flour
1 cup light cream
6 ounces tomato paste (one of those small cans)
1/2 cup parmesan cheese, grated
1 1/2 lbs shell pasta

Steps:

Melt 6 tbs butter in large saucepan and add the carrots, both onions, radishes, parsley, basil, and garlic. Saute the vegetables, stirring often, until they begin to color--about 20 minutes. Cover the saucepan and simmer the vegetables for another 15 minutes.
Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour.
In a small pot, melt 1 tbs butter and stir in the flour. Cook the roux for a few minutes over very low heat, stirring constantly. Heat the cream and stir it into the roux with a whisk. Add the tomato paste and whisk the mixture until it is perfectly smooth. Stir it into the vegetables and wine, along with the grated parmesan cheese.
Continue simmer the sauce over low heat, stirring often, until it is as thick as you want it to be.
Cook the shell pasta (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. Ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated parmesan cheese.

Nutrition Facts : Calories 486.7, Fat 15.6, SaturatedFat 9.2, Cholesterol 41.6, Sodium 776.3, Carbohydrate 67.5, Fiber 6, Sugar 9.3, Protein 14.5

CONCHIGLIE TUTTO GIARDINO image

Number Of Ingredients 17

1 1/2 Cups Carrots -- sliced
1 Cup Chopped Onion
1 Red Onion -- chopped
7 Tomatoes -- sliced
3 Cups Zucchini -- sliced
1 Bell Pepper
1 1/2 Cups White Wine
2 Tablespoons Basil
3 Cloves Garlic
1 Dash Salt
1 Dash Pepper
1 Dash Sugar
1 Tablespoon Flour
6 Oz. Tomato Paste
1/2 Cup Parmesan Cheese
1 Cup Light Cream -- (or half and half)
1 1/2 Pounds Shell Pasta

Steps:

Sautee carrots, onions, parsley, basil, garlic for about 15 min. Cover and simmer for 15 more min. Add tomatoes, zucchini, bell pepper, wine, salt, pepper, sugar. Simmer 45 min. 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.