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Recipe Name: A Pasta For All Seasons Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Penne pasta -, 16 oz
6 Tablespoon(s) Olive oil
2/3 Cup(s) Chopped onion
2 Teaspoon(s) Minced garlic
Salt
Freshly ground black pepper
1 Cup(s) White wine or chicken broth
divided
8 Fresh basil leaves, chopped
or 3 tspns dried basil
2 Cup(s) Fresh broccoli florets
1 Cup(s) Fresh cauliflower florets
1 Cup(s) Sliced fresh mushrooms
1/2 Cup(s) Fresh baby carrots
1 Bell pepper, sliced into
strips
5 Tomatoes, chopped
1 Tablespoon(s) Dried thyme
1/2 Cup(s) Pine nuts
Freshly grated Romano cheese
Chopped parsley, for garnish
Fresh parsley sprigs, for
Garnish
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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