Fettucine Tutto Giardino Recipes

Steps:

• Sauté onion, garlic& carrots in oil till onion is translucent.
• Add peppers, mushrooms, zucchini, all herbs, and salt& pepper to taste and cook for 2 minutes.
• Stir in wine, cover, and cook about 10 minutes until veggies are tender.
• Melt butter in a small saucepan and whisk in flour.
• Cook for 1-2 minutes then add milk gradually.
• Stir constantly.
• Cook till thickened; set aside.
• Add tomatoes to veggies and cook 2 minutes.
• Add the butter/flour mix.
• Serve over pasta.

Steps:

• In a kettle saute 2 slices bacon, diced until nearly done, not crisp. Add olive oil, parsley, scallions, carrot, 2 garlic cloves (minced), radishes, onion and basil. Simmer mixture, covered for 12 to 15 minutes until cooked and tender. Add zucchini, green pepper, chicken broth, wine and season to taste. Simmer mixture covered for 15 minutes or so until vegetables are tender and flavors are well blended. Cook spinach noodles in water. Drain noodles and toss with butter. Add parmesan and proscuitto and toss the mixture. Combine noodles with vegetable mixture and serve with additional cheese

Steps:

• Melt 6 tbs butter in large saucepan and add the carrots, both onions, radishes, parsley, basil, and garlic. Saute the vegetables, stirring often, until they begin to color--about 20 minutes. Cover the saucepan and simmer the vegetables for another 15 minutes.
• Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour.
• In a small pot, melt 1 tbs butter and stir in the flour. Cook the roux for a few minutes over very low heat, stirring constantly. Heat the cream and stir it into the roux with a whisk. Add the tomato paste and whisk the mixture until it is perfectly smooth. Stir it into the vegetables and wine, along with the grated parmesan cheese.
• Continue simmer the sauce over low heat, stirring often, until it is as thick as you want it to be.
• Cook the shell pasta (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. Ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated parmesan cheese.