| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Carrots — sliced |
| 1 |
c |
Chopped Onion |
| 1 |
|
Red Onion — chopped |
| 7 |
|
Tomatoes — sliced |
| 3 |
c |
Zucchini — sliced |
| 1 |
|
Bell Pepper |
| 1 1/2 |
c |
White Wine |
| 2 |
tb |
Basil |
| 3 |
|
Cloves Garlic |
| 1 |
ds |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ds |
Sugar |
| 1 |
tb |
Flour |
| 6 |
oz |
Tomato Paste |
| 1/2 |
c |
Parmesan Cheese |
| 1 |
c |
Light Cream — (or half and |
|
|
Half) |
| 1 1/2 |
lb |
Shell Pasta |
INSTRUCTIONS
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.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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