Modern Vegetarian Kitchen -- Farfalle with Fresh Summer Ragout

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* Exported from MasterCook *

 

Farfalle with Fresh Summer Ragout

 

Recipe By :The Modern Vegetarian Kitchen, Peter Berley

Serving Size : 6 Preparation Time :0:00

Categories : The Modern Vegetarian Kitchen

 

Amount Measure Ingredient -- Preparation Method

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2 sprigs fresh thyme -- (to 3)

several sprigs fresh parsley

1/3 cup extra virgin olive oil

2 red onions -- chopped

coarse sea salt

4 cloves garlic -- (to 5) chopped

2 zucchini -- diced

1 large eggplant -- peeled & diced

3 pounds ripe tomatoes -- peeled, seeded & chopped

1 pound farfalle -- (bow-tie pasta)

1 tablespoon unsalted butter or olive oil

freshly milled black pepper

1/2 cup fresh basil leaves -- torn

 

Make a bouquet garni by tying together with kitchen twine or wrapping in

cheesecloth the thyme and parsley. Set aside.

 

In a heavy 3-quart saucepan over medium heat, combine the oil, onions, and 1/2

teaspoon salt and sauté until lightly browned, 8-10 minutes. Stir in the garlic

and sauté for 2 minutes. Add the zucchini, eggplant, tomatoes, bouquet garni,

and additional salt to taste. Raise the heat and bring the sauce to a boil.

Reduce the heat to low and simmer gently, uncovered, until the vegetables are

tender and the sauce has thickened, 35-40 minutes.

 

Bring a large pot of water to a boil. Add 2 tablespoons of salt. When the

water returns to a boil, stir in the farfalle and cook until al dente. Drain

the pasta and transfer to a warm serving platter or bowl. Toss with the butter.

 

Season the sauce with additional salt and pepper to taste. Remove and discard

the bouquet garni. Stir in the basil and simmer for 1 minute longer.

 

Toss the pasta with the sauce and serve.

 

S(ISBN):

" 0-06-039295-9 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 503 Calories; 16g Fat (28.7% calories

from fat); 14g Protein; 78g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

30mg Sodium. Exchanges: 4 Grain(Starch); 4 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 920143 0 0 4860 0 0 0 0 4363 986 0 0