Best Pasta 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

Chicken Giardino (Olive Garden Copycat) image

Provided by ElizabethKnicely

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 27

1 tablespoon butter
1/4 teaspoon dried thyme
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic pepper seasoning
1 tablespoon cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 tablespoon milk
1 teaspoon lemon juice
salt, to taste
pepper, to taste
2 lbs boneless skinless chicken breasts, sliced width-wise into 1/2-inch strips
2 small rosemary sprigs
1 garlic clove, finely chopped
1/2 lemon, juice of
1/4 cup extra virgin olive oil
1/2 bunch fresh asparagus (remove bottom inch of stem, cut remainder into 1-inch pieces)
1 zucchini, julienne cut
1 summer squash, julienne cut
2 roma tomatoes, cut into 1/2-inch pieces
1/2 red bell pepper, julienne cut
1 cup broccoli floret, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2-inch pieces
1/2 cup carrot, julienne cut
1 lb farfalle pasta, cooked according to package directions (bow ties)

Steps:

SAUCE PREPARATION:.
MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
CHICKEN & VEGETABLES PREPARATION:.
COMBINE all chicken ingredients in a mixing bowl and blend well.
MARINATE for 30 minutes.
HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165°F.
ADD all vegetables and saute until cooked through.
ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley.