| |
450 g pasta of choice
1.5ml olive oil
2 red onions, chopped
230g fresh mushrooms
3 carrots, cut into matchsticks
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
900g broccoli florets
1 butternut
1 leek
1 garlic clove, crushed
120ml white wine
1.4litre fresh tomato sauce
15g fresh herbs, chopped
(basil, origanum, marjoram)
120g Paremesan cheese, grated
|
|
1. Heat water in 8 litre Dutch Oven with Pasta Ring and Inset; cook pasta according to package directions until al dente; drain by raising Inset and locking into drain position.
2. Heat oil in Senior Sauté Pan; add onion, mushrooms and carrots. Cook for 3 minutes. Add remaining vegetables and cook for 1 minute.
3. Add garlic and wine; simmer for
3 minutes. Place pasta and vegetables into 8 litre Dutch Oven without Pasta Ring and Inset; cover.
4. When mixture is heated, add fresh tomato sauce; fold in herbs and one-third of the cheese. Toss and serve with extra cheese on the side.
|
|
