Very satisfying, colourfull dish; perfect for making people eat their veggies.
Ingredients: 450 g medium pasta shells, uncooked
2 red bell peppers
6 small plum tomatoes
1 medium onion, finely chopped
4 tablespoons unsalted butter, divided (or oil)
1 carrot, finely chopped
8 medium to large shitake mushrooms, stems removed, sliced, or 12 button mushrooms, sliced into 5 mm thick pieces
8 large asparagus stalks, sliced diagonally 5 mm thick
3/4 cup chicken broth
1 cup loosely packed finely sliced fresh basil
salt and freshly ground black pepper
Directions: 1. Seed the peppers, cut in half and slice into 5 mm thick strips. Blanch tomatoes in hot water, peel and chop.
2. Heat 1 tablespoon of butter in a large saucepan over medium heat. Add carrots and onion and cook until softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, for additional 3 minutes; add mushrooms, asparagus, basil, pepper strips and chicken broth, stir well. Add the remaining butter, increase heat and cook stirring constantly, until the sauce is boiling and the butter has completely melted.
3. Cook pasta according to instructions, drain and transfer to a serving bowl. Pour vegetable sauce over pasta and toss lig. Season with salt and pepper and serve immediately
Each Serving Provides:
13.6 g Protein
79.4 g Carbohydrates
11.49 g Fat
25.2 mg Cholesterol
116 mg Sodium