MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

menu
> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> FAQ
> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Pasta with Spring Vegetables

MyCookbook Recipe Database
MyCookbook Member: issa24
Recipe Category: Pasta
Recipe Preparation Level: moderate
    Serves 6

    1 pound Medium Shells, Radiatore, or other medium shape pasta --
    uncooked
    2 red bell peppers
    6 small plum tomatoes
    4 tablespoons unsalted butter -- divided (vegans, use olive oil
    instead)
    1 carrot -- finely chopped
    1 medium onion -- finely chopped
    2 cloves garlic, pressed
    12 ounces button mushrooms -- sliced 1/4-inch thick
    8 asparagus stalks -- cut on the diagonal 1/2-inch pieces
    3/4 cup low-sodium chicken broth (or use equivalent vegetable
    broth)
    1 cup thinly sliced fresh basil (loosely packed)
    Salt and freshly ground pepper

    Cut the red bell peppers in half, cut out the cores and scrape away
    the seeds. Cut into 1/4-inch strips.

    Core the tomatoes and cut a small "x" in the end opposite the core.
    Blanch the tomatoes in a small saucepan of boiling salted water just
    until the skins are loosened, about 10 seconds for a round tomato or
    up to 1 minute for tough-skinned plum tomatoes. Drain the tomatoes
    immediately and place them in a bowl of cold water. When cool, drain
    the tomatoes and slip off the skins. Cut the tomatoes in half and
    scrape out the seeds. Cut the tomatoes in 1/2-inch cubes. (this
    sounds hard, but it really just takes a few minutes and is well worth
    the effort)

    Prepare pasta according to package directions. While pasta is
    cooking, heat 1 tablespoon of the butter in a large saucepan over
    medium heat. Add the carrot, garlic and onion and cook until
    softened, about 4 minutes. Add the tomatoes and cook, stirring
    occasionally, for 3 minutes. Add the mushrooms, asparagus, chicken
    broth, basil and red bell peppers. Stir well. Add the remaining
    butter, increase the heat to high and cook, stirring constantly,
    until the sauce is boiling and the butter is completely melted.

    Drain pasta and transfer to a serving bowl. Pour vegetable sauce over
    pasta and toss lightly. Add salt and pepper to taste and serve
    immediately. You could serve it with a little grating of Parmesan or
    my personal favorite, Romano cheese.

Share |


If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
Member:

The recipe will show up in the member's inBox
E-mail:

The message will show your user name as who sent it


If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2020 JADA Productions All Rights Reserved.