Chestnut Pasta Squares With Veggies
Source of Recipe
Internet
List of Ingredients
1 lb chestnut pasta (or other homemade pasta)
1 lb mixed farmer's market veggies
1 red baby carrot
1 white baby carrot
1 orange baby carrot
1 gold baby beet
1 white baby beet
1 baby white cauliflower
1 baby broccoliflower
1 small leek (white and light green part only, sliced)
1 baby artichoke
1 chantrelle mushroom
1 yellowfoot chantrelle mushroom
1 peeled shallot
1 peeled garlic
2 tablespoons extra virgin olive oil
1 cup vegetable stock
1 cup chopped tomatoes or tomato sauce
1/4 cup chopped Italian parsley
1/4 cup chopped basil leaves only Recipe
Peel and boil the carrots and beets. Boil the cauliflower and broccoliflower. Sautee garlic and shallots in the olive oil. Add mushrooms and the leek. Simmer over medium heat. Add the tomatoes, then the stock to form a sauce, adding salt and pepper to taste.
Boil the pasta for 3-4 minutes. Drain paste and add to the vegetable mixture. Sautee together two more minutes. Add parsley and basil and serve hot.
*** You may substitute any vegetable with your favorite one or one available.
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