CONCHIGLIE TUTTO GIARDINO "SHELLS WITH THE WHOLE GARDEN
Make and share this Conchiglie Tutto Giardino "shells With the Whole Garden recipe from Food.com.
Provided by Dulcet Kitchen
Categories Vegetable
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 20
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
Number Of Ingredients 17
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.
FETTUCINE TUTTO GIARDINO
Steps:
- In a kettle saute 2 slices bacon, diced until nearly done, not crisp. Add olive oil, parsley, scallions, carrot, 2 garlic cloves (minced), radishes, onion and basil. Simmer mixture, covered for 12 to 15 minutes until cooked and tender. Add zucchini, green pepper, chicken broth, wine and season to taste. Simmer mixture covered for 15 minutes or so until vegetables are tender and flavors are well blended. Cook spinach noodles in water. Drain noodles and toss with butter. Add parmesan and proscuitto and toss the mixture. Combine noodles with vegetable mixture and serve with additional cheese
TOMATO GARDEN PASTA
Aileen Sheehan of Stafford, Virginia mixes fresh tomatoes, green beans and pasta with a splash of balsamic vinaigrette, a hint of basil and chives and crumbled feta cheese for a colorful, Mediterranean delight. "I have served this many times, using fresh tomatoes from my garden. It's a wonderful side dish," Aileen says. "With Italian sausage and basil bread, it's a scrumptious meal."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, adding beans during the last 5-6 minutes., Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 372mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
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