| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
St. Louis |
St. louis p, Post1 |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Penne pasta -; (16 oz) |
| 6 |
tb |
Olive oil |
| 2/3 |
c |
Chopped onion |
| 2 |
ts |
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 |
md |
Tomatoes; chopped |
| 1 |
tb |
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
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