| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | St. Louis | Post1, St. louis p | 4 | Servings |
INGREDIENTS
| 1 | Penne pasta -, 16 oz | |
| 6 | T | Olive oil |
| 2/3 | c | Chopped onion |
| 2 | t | Minced garlic |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | c | White wine or chicken broth |
| divided | ||
| 8 | Fresh basil leaves, chopped | |
| or 3 tspns dried basil | ||
| 2 | c | Fresh broccoli florets |
| 1 | c | Fresh cauliflower florets |
| 1 | c | Sliced fresh mushrooms |
| 1/2 | c | Fresh baby carrots |
| 1 | Bell pepper, sliced into | |
| strips | ||
| 5 | Tomatoes, chopped | |
| 1 | T | Dried thyme |
| 1/2 | c | Pine nuts |
| Freshly grated Romano cheese | ||
| Chopped parsley, for garnish | ||
| Fresh parsley sprigs, for | ||
| garnish |
INSTRUCTIONS
Bring a large pot of water to a boil; prepare pasta according to package directions. When done, drain and place in large serving bowl; keep warm if necessary. Meanwhile, heat oil in large nonstick frying pan over medium heat. Add onion; saute for 3 to 5 minutes, until translucent. Add garlic; saute 2 minutes longer, being careful not to let mixture brown. Add salt and pepper to taste. Add 1/2 cup wine; simmer 2 to 3 minutes. Add remaining 1/2 cup wine; simmer 2 more minutes. Add basil, broccoli, cauliflower, mushrooms, carrots and bell pepper; simmer for 10 minutes. Add tomatoes and thyme, stirring gently. Bring to a slow boil. Reduce heat to low; simmer for 10 minutes. Add sauce mixture and pine nuts to pasta; stir to coat well. Stir in 1/2 cup grated cheese. Sprinkle additional cheese on top. Sprinkle with a little chopped parsley, garnish with parsley sprigs and serve. Yields 4 to 6 servings. Comments: Glines suggests cutting only half the bell pepper into strips, then cutting the other half into a jack-o-lantern face to use as a Halloween or fall garnish; cutting a green bell pepper half in a Christmas tree shape during the holidays; or a red bell-pepper half into a heart for Valentine's Day. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Karen Glines, Des Peres Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 369
Calories From Fat: 283
Total Fat: 32.7g
Cholesterol: 0mg
Sodium: 285.5mg
Potassium: 852.1mg
Carbohydrates: 18.8g
Fiber: 8.3g
Sugar: 5.8g
Protein: 7.8g