Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: A Pasta For All Seasons Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Penne pasta -, 16 oz
6 Tablespoon(s) Olive oil
2/3 Cup(s) Chopped onion
2 Teaspoon(s) Minced garlic
Freshly ground black pepper
1 Cup(s) White wine or chicken broth
8 Fresh basil leaves, chopped
or 3 tspns dried basil
2 Cup(s) Fresh broccoli florets
1 Cup(s) Fresh cauliflower florets
1 Cup(s) Sliced fresh mushrooms
1/2 Cup(s) Fresh baby carrots
1 Bell pepper, sliced into
5 Tomatoes, chopped
1 Tablespoon(s) Dried thyme
1/2 Cup(s) Pine nuts
Freshly grated Romano cheese
Chopped parsley, for garnish
Fresh parsley sprigs, for
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.
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Karen Glines, Des
Peres Formatted for MasterCook by Susan Wolfe -
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 369
Calories From Fat: 283
Total Fat: 32.7g
Cholesterol: 0mg
Sodium: 285.5mg
Potassium: 852.1mg
Carbohydrates: 18.8g
Fiber: 8.3g
Sugar: 5.8g
Protein: 7.8g

Scale this recipe to Servings [?]