| 1 pkt Penne pasta - (16 oz) | | 6 tbl Olive oil | | 23 cup Chopped onion | | 2 tsp Minced garlic | | Salt | | Freshly ground black pepper | | 1 cup White wine or chicken broth divided | | 8 x Fresh basil leaves chopped | | (or 3 tspns dried basil) | | 2 cup Fresh broccoli florets | | 1 cup Fresh cauliflower florets | | 1 cup Sliced fresh mushrooms | | 1/2 cup Fresh baby carrots | | 1 x Bell pepper sliced into strips | | 5 med Tomatoes chopped | | 1 tbl Dried thyme | | 1/2 cup Pine nuts | | Freshly grated Romano cheese | | Chopped parsley for garnish | | Fresh parsley sprigs for garnish |
| | 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. | | Karen Glines, Des Peres |
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