PASTA DAY: Harvest Medley Pasta

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* Exported from MasterCook *

 

Harvest Medley Pasta

 

Recipe By : Pasta East to West, by Nava Atlas, page 122

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces pasta -- (see note)

2 tablespoons extra-virgin olive oil

3 cloves garlic -- minced, up to 4

2 large carrots

peeled and sliced diagonally

1 medium red bell pepper -- cut into strips

2 cups fresh uncooked corn kernels

(cut from 2 large ears)

2 cups green or yellow wax beans -- trimmed

and halved crosswise

1/2 cup dry white wine

1 small yellow summer squash -- sliced

1 small zucchini -- sliced

8 firm ripe plum tomatoes -- sliced

2 cups cooked kidney beans

(about 3/4 cup dried)

OR one 16-ounce can -- drained and rinsed

1 tablespoon minced fresh oregano -- or 1 teaspoon dried

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper

Grated fresh Parmesan cheese

 

6 or more servings

 

Abundant with vegetables (as well as kidney beans) this makes a plentiful

quantity despite the fact that only a half pound of pasta is used. It's a

great dish to make in very late summer or early fall. Have all the

vegetables cut and ready to cook before beginning to cook the pasta.

 

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, heat the oil in a steep-sided stir-fry pan. Add the garlic and

carrots, and saute for 2 to 3 minutes over low heat until the garlic is

golden. Add the bell pepper, corn kernels, green beans, and

wine. Increase the heat to medium, cover, and cook for 5 minutes. Stir

once or twice.

 

Add the squashes, tomatoes, kidney beans, and oregano. Cover once again

and cook until the vegetables are just tender, about 4 to 5 minutes, then

remove from the heat.

 

Combine the pasta with the vegetable mixture in a large serving

container. Stir in the parsley, then season to taste with salt and pepper,

and toss together. Serve at once, passing around Parmesan cheese for

topping, if desired.

 

Note: any chunky shape such as penne, ziti, mostaccioli, or rigatoni

 

Calories: 248, Carbohydrate: 38 g, Total Fat: 5 g, Cholesterol: 0 g

Protein: 8 g, Sodium: 26 mg

 

 

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