Pasta With Provençal Basil Sauce Recipe

Name: Pasta With Provençal Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup julienned or shredded carrot; 3/4 cup julienned or shredded green zucchini skin (optional); 3/4 cup julienned or shredded yellow zucchini skin or more green zucchini skin (optional); 1 1/2 cups vegetable broth; 1/2 cup diced onion; 1/4 cup diced celery; 1/4 cup diced turnip; 1/4 cup diced peeled russet potato; 1 can (15 oz.) small white beans; 1 cup tightly packed fresh basil leaves; 4 cloves garlic; 12 ounces brown-rice spaghetti or whole-wheat spaghetti; Salt (optional); 2 cups broccoli florets; 3/4 cup diced tomato; Pepper; Lemon wedges (optional)

Servings: persons

1 cup julienned or shredded carrot
3/4 cup julienned or shredded green zucchini skin (optional)
3/4 cup julienned or shredded yellow zucchini skin or more green zucchini skin (optional)
1 1/2 cups vegetable broth
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced turnip
1/4 cup diced peeled russet potato
1 can (15 oz.) small white beans
1 cup tightly packed fresh basil leaves
4 cloves garlic
12 ounces brown-rice spaghetti or whole-wheat spaghetti
Salt (optional)
2 cups broccoli florets
3/4 cup diced tomato
Pepper
Lemon wedges (optional)

1
Cut carrot, and the green and yellow zucchini skin, as described in notes, above. (Save remaining zucchini for other uses.) Set aside.
2
In a 3- to 4-quart pan over high heat, bring broth, onion, celery, turnip, and potato to boiling. Reduce heat, cover, and simmer until potato is tender to bite, about 6 minutes. Add half the beans and their liquid; return to simmering, then cook, covered, for 5 to 10 minutes to blend flavors. Keep warm and set aside.
3
In a blender or food processor, whirl remaining beans and liquid, basil, and garlic until smooth. Set aside.
4
Cook pasta, uncovered, in 4 quarts boiling water and 1 tablespoon salt until almost tender to bite, about 5 minutes; after 3 minutes, add broccoli. Stir in julienned vegetables and boil until just tender to bite, about 1 minute. Drain, rinse with hot water, remove broccoli, and keep foods warm.
5
Stir basil mixture into broth mixture. Spoon into 4 wide, rimmed dinner plates. Mound pasta in the center. Scatter tomato and broccoli around plate rims. Offer pepper and lemon wedges.

583

kcal

Calories

Fat

120

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 17 ingredients. The key ingredients include: 1 cup julienned or shredded carrot, 3/4 cup julienned or shredded green zucchini skin (optional), 3/4 cup julienned or shredded yellow zucchini skin or more green zucchini skin (optional), 1 1/2 cups vegetable broth, and more.

Yes, Pasta With Provençal Basil Sauce 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.

Pasta With Provençal Basil Sauce

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