Conchiglie tutto GiardinoPasta with the Whole Garden Recipe

Name: Conchiglie tutto GiardinoPasta with the Whole Garden
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 Tablespoons Butter; 1- 1/2 cup Thinly Sliced Carrots; 1 cup Chopped Green Onions; 1 whole Red Onion, Coarsely Chopped; 3/4 cups Thinly Sliced Radishes; 1/2 cups Coarsely Chopped Parsley, Packed; 2 Tablespoons Freshly Chopped Basil; 3 cloves Garlic, Crushed Or Minced; 7 whole Medium Sized Tomatoes, Chopped; 3 cups Thinly Sliced Zucchini; 1 whole Large Bell Pepper, Seeded And Diced; 1- 1/2 cup Any Dry White Wine; 2 teaspoons Salt; 1 teaspoon Pepper; 1 teaspoon Sugar; 1 Tablespoon Flour; 1 cup Half-and-half; 1 can Tomato Paste, 6 Oz; 1/2 cups Grated Parmesan--plus Extra For Serving; 1- 1/2 pound Shell Pasta

Servings: persons

7 Tablespoons Butter
1- 1/2 cup Thinly Sliced Carrots
1 cup Chopped Green Onions
1 whole Red Onion, Coarsely Chopped
3/4 cups Thinly Sliced Radishes
1/2 cups Coarsely Chopped Parsley, Packed
2 Tablespoons Freshly Chopped Basil
3 cloves Garlic, Crushed Or Minced
7 whole Medium Sized Tomatoes, Chopped
3 cups Thinly Sliced Zucchini
1 whole Large Bell Pepper, Seeded And Diced
1- 1/2 cup Any Dry White Wine
2 teaspoons Salt
1 teaspoon Pepper
1 teaspoon Sugar
1 Tablespoon Flour
1 cup Half-and-half
1 can Tomato Paste, 6 Oz
1/2 cups Grated Parmesan--plus Extra For Serving
1- 1/2 pound Shell Pasta

1
Melt 6 Tbs.
2
butter in a large saucepan and add the carrots, the green and red onions, radishes, parsley, basil, and garlic.
3
Saute the veggies, stirring often, until they begin to colorabout 20 minutes.
4
Cover the saucepan and simmer the vegetables for another 15 minutes.
5
Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar.
6
Simmer the sauce, uncovered, for about 45 minutes to 1 hour.
7
In a small pot, melt 1 Tbs.
8
butter and stir in the flour.
9
Cook this roux for a few minutes over very low heat, stirring constantly.
10
Heat the cream and stir it into the roux with a whisk.
11
Add the tomato paste and whisk the mixture again until it is smooth.
12
Stir it into the saucepan with the vegetables and wine, along with the grated Parmesan cheese.
13
Continue simmering the sauce over low heat, stirring often, until its as thick as you want it to be.
14
Meanwhile, cook the shell noodles 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.
15
Ladle as much of the sauce over them as you like, toss them, and serve immediately with more grated Parmesan cheese.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 7 Tablespoons Butter, 1- 1/2 cup Thinly Sliced Carrots, 1 cup Chopped Green Onions, 1 whole Red Onion, Coarsely Chopped, and more.

Yes, Conchiglie tutto GiardinoPasta with the Whole Garden falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Conchiglie tutto GiardinoPasta with the Whole Garden

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