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Pasta with Spring Vegetables
MyCookbook Recipe Database
MyCookbook Member: issa24
Recipe Category: Pasta
Recipe Preparation Level: moderate
1 pound Medium Shells, Radiatore, or other medium shape pasta --
2 red bell peppers
6 small plum tomatoes
4 tablespoons unsalted butter -- divided (vegans, use olive oil
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
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
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.
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