WINTER GARDEN DITALINI

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WINTER GARDEN DITALINI

 

 

 

2 tablespoons extra-virgin olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1 cup chopped peeled carrots

2 garlic cloves, minced

2 cups 1/2-inch pieces green beans

1 cup chopped fennel bulb plus 2 tablespoons chopped

fennel fronds

1 cup chopped peeled parsnips

1 cup canned vegetable broth

4 cups small broccoli florets

 

2 cups ditalini or elbow macaroni (about 9 ounces)

1/4 cup grated Parmesan cheese

 

Heat oil in large skillet over medium-high heat. Add

onion, bell pepper, and carrots; sauté until softened,

about 8 minutes. Add garlic; stir 1 minute. Add beans,

fennel bulb, parsnips, and broth; bring to simmer.

Cover and cook until vegetables are tender, about 8

minutes. Remove from heat. Add broccoli florets; cover

and let stand 2 minutes. Season to taste with salt and

pepper.

 

Meanwhile, cook pasta in large pot of boiling salted

water until just tender but still firm to bite.

Reserve 1/2 cup pasta cooking water. Drain pasta;

return to pot. Mix in vegetables, fennel fronds,

cheese, and enough reserved pasta cooking water to

moisten.

 

Season with salt and pepper.

 

Makes 4 servings.

 

Per serving: calories, 405; total fat, 10 g; saturated

fat, 2 g; cholesterol, 5 mg

 

 

 

 

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