Tagiolini Alle Verdure

Description

TAGLIOLINI ALLE VERDURE (Serves 6)

Pasta with Garden Sauce

1 pound Tagliolini pasta

2 Tablespoons extra-virgin olive oil

1 yellow onion, peeled & chopped

2 cloves garlic peeled & minced

2 sweet red peppers, sliced into thin matchsticks

1 carrot peeled & cut into matchsticks

2 zucchini cut into matchsticks

1 celery stock cut into matchsticks

6 ripe Roma tomatoes, seeded and cut into matchsticks

2 all purpose potatoes, peeled and cut into matchsticks

1 tsp. Sea salt

1 tsp. freshly ground black pepper

1/2 cup vegetable broth

1tsp. fresh basil shredded

1/4 cup freshly shredded Parmigiano Reggiano cheese

Bring a six-quart pot of water to boil. Add salt then pasta and cook until “al dente” about seven minutes. Drain and drizzle with one-tablespoon olive oil. Heat olive oil in twelve-inch size skillet. Add onion and garlic and cook at high heat for five minutes. Add carrots, celery, zucchini, peppers, potatoes, prosciutto and tomatoes. Sprinkle vegetables with salt. Cook at medium heat for five minutes. Sprinkle with salt and pepper. Add broth. Cook at high heat to reduce, for ten minutes. Add basil. Toss pasta with sauce. Sprinkle with cheese, and serve.

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