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Pasta Tutto Giardino, adapted from Moosewood Restaurant Cooks at Home

1 1/2 cups chopped onions

2 garlic cloves, minced

1 medium carrot, diced

2 tbsp. olive oil

1 red or green bell pepper, diced

3 c. sliced mushrooms or eggplant

1 medium zucchini or yellow squash, diced

1 tbsp. fresh chopped basil

1 tbsp. fresh chopped oregano or marjoram

salt and ground black pepper to taste

2/3 c. dry white wine (optional)

 

ROUX

3 tbsp. butter

1/4 c. unbleached white flour

1 1/2 c. milk


1 pound broad pasta noodles, such as fettucini, ziti, shells, or orecchiettii


1 c. diced tomatoes

1/2 c. fresh or frozen green peas

2 tbsp. fresh lemon juice


grated Parmesan cheese


Saute the onions, garlic, carrots, and eggplant/mushrooms in the olive oil. Stir occasionally. When onions are translucent, add peppers, zucchini/yellow squash, herbs, salt and pepper, and cook for a minute or two. Add wine if using. Cover and simmer veggies until just tender.

While the veggies are simmering, cook the pasta until al dente.

To make the roux, melt the butter in a small heavy saucepan or skillet. Whisk in the flour and cook for 1 to 2 minutes. Slowly add the milk, whisking constantly until the sauce thickens. Cover and set aside.

While the pasta cooks, stir the tomatoes and peas into the simmering vegetables, cook for about 2 minutes, and then stir in the roux. Adjust the seasonings. For a little more tang, add the lemon juice.

Serve over the cooked pasta. Top with grated Parmesan cheese.


NOTE: This recipe is a template, and you can substitute whatever garden veggies you have on hand at the time.

 

This entry is related to the following products. Click on any of them for more information.
Garlic, Tomato, Eggplant, Pepper: Bell or Sweet, Zucchini, Carrot, Summer Squash, Garlic Scape, Basil, Marjoram, Oregano, Mushrooms,

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Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"

 

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