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1
Bring a large pot of water to a boil; prepare pasta according to package directions.
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2
When done, drain and place in large serving bowl; keep hot if necessary.
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3
Meanwhile, heat oil in large nonstick frying pan over medium heat.
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4
Add in onion; saute/fry for 3 to 5 min, till translucent/soft.
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5
Add in garlic; saute/fry 2 min longer, being careful not to let mix brown.
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Add in salt and pepper to taste.
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7
Add in 1/2 c. wine; simmer 2 to 3 min.
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8
Add in remaining 1/2 c. wine; simmer 2 more min.
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Add in basil, broccoli, cauliflower, mushrooms, carrots and bell pepper; simmer for 10 min.
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10
Add in tomatoes and thyme, stirring gently.
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11
Bring to a slow boil.
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Reduce heat to low; simmer for 10 min.
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13
Add in sauce mix and pine nuts to pasta; stir to coat well.
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14
Stir in 1/2 c. grated cheese.
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15
Sprinkle additional cheese on top.
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Sprinkle with a little minced parsley, garnish with parsley sprigs and serve.
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Yields 4 to 6 servings.
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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 possibly fall garnish; cutting a green bell pepper half in a Christmas tree shape during the holidays; or possibly a red bell-pepper half into a heart for Valentine's Day.
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19
Karen Glines, Des Peres
