PASTA DAY: Linguine With Summer Vegetable Purée

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* Exported from MasterCook *

 

Linguine With Summer Vegetable Purée

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 80

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 small onion -- chopped

1 small red bell pepper -- chopped

2 garlic cloves -- chopped

1 zucchini -- peeled and chopped

1 cup mushrooms -- chopped

4 ripe tomatoes -- chopped

2 tablespoons tomato paste

salt and freshly ground black pepper

1 pound linguine

2 tablespoons chopped fresh basil

 

Serves 4

 

Puréed fresh vegetables combine to create a velvety sauce that tastes like

a rich indulgence. Vary the vegetables according to preference and

availability.

 

Heat the oil in a large skillet over medium heat. Add the onion, bell

pepper, and garlic, and cook for 5 minutes to soften. Add the zucchini,

mushrooms, and tomatoes, and cook 10 to 15 minutes longer, or until the

vegetables are very soft. Stir in the tomato paste, and salt and pepper to

taste. Transfer the mixture to a food processor and purée. Strain the

sauce into a saucepan through a fine mesh strainer, and simmer over low

heat for 15 minutes to blend the flavors. Keep warm over low heat, adding

a little stock or water if the sauce becomes too thick. Cook the linguine

in a large pot of salted boiling water, stirring occasionally, until it is

al dente, about 8 to 10 minutes. When the pasta is cooked, drain it and

place in a shallow serving bowl. Add the sauce and toss to

combine. Sprinkle with the basil and serve immediately.

 

Other pasta choices: fettuccine, pappardelle

 

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