Conchiglie Tutto Giardino Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
• Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
• Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
• Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.