PASTA TUTTO GIARDINO

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Pasta Tutto Giardino image

This is from a Moosewood cookbook. VERY delicious and full of veggies, so you feel good about eating it.

Provided by Yogi8

Categories     European

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 cups chopped onions
2 minced garlic cloves
1 medium carrot, diced
2 tablespoons olive oil
1 red bell peppers or 1 green bell pepper, diced
3 cups sliced mushrooms
1 medium zucchini, diced
1 tablespoon chopped fresh basil or 1 teaspoon dry basil
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1 pinch oregano
salt & pepper
2/3 cup dry white wine
3 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 lb cooked pasta
1 cup diced tomato

Steps:

  • Sauté onion, garlic& carrots in oil till onion is translucent.
  • Add peppers, mushrooms, zucchini, all herbs, and salt& pepper to taste and cook for 2 minutes.
  • Stir in wine, cover, and cook about 10 minutes until veggies are tender.
  • Melt butter in a small saucepan and whisk in flour.
  • Cook for 1-2 minutes then add milk gradually.
  • Stir constantly.
  • Cook till thickened; set aside.
  • Add tomatoes to veggies and cook 2 minutes.
  • Add the butter/flour mix.
  • Serve over pasta.

Nutrition Facts : Calories 476.6, Fat 20.2, SaturatedFat 8.7, Cholesterol 35.7, Sodium 270.8, Carbohydrate 60.2, Fiber 9.6, Sugar 9.1, Protein 10.7

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #pasta     #european     #italian     #pasta-rice-and-grains

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