Conchiglie Tutto Giardino
ItalianVegetarianIntermediate80 minBy Northstar
Ingredients
Servings
4
- 1 0.5 cup carrots, sliced
- 1 cup chopped onion
- 1 red onion red onion, chopped
- 7 tomatoes tomatoes, sliced
- 3 cup zucchini, sliced
- 1 bell pepper bell pepper
- 1 0.5 cup white wine
- 2 tbsp basil
- 3 clove garlic
- 1 tbsp flour
- 6 oz tomato paste
- 0.5 cup Parmesan cheese
- 1 cup light cream (or half and half)
- 1 0.5 lb shell pasta
Instructions
- 1
Sauté carrots, onions, parsley, basil, and garlic for about 15 minutes. Cover and simmer 15 more minutes.
- 2
Add tomatoes, zucchini, bell pepper, wine, salt, pepper, and a dash of sugar. Simmer 45 minutes.
- 3
In a separate pan, melt 1 tablespoon butter, add flour, and cook roux over very low heat.
- 4
Whisk in heated cream. Add tomato paste, whisk until mixture is very smooth.
- 5
Stir cream sauce into the vegetables along with Parmesan.
- 6
Cook shell pasta according to package directions. Drain.
- 7
Toss vegetable sauce with cooked pasta and serve immediately.