Pasta all'Ortolana
A traditional Italian garden pasta with a creamy parmigiano sauce.
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- •.5 cup Carrotsminced
- •.5 cup Celeryminced
- •2 Spring onionsminced
- •1 Peppershalf minced, half julienned
- •1 Eggplantdiced
- •1 Zucchinidiced
- •3 tbsp Extra virgin olive oilfor sautéing
- •.25 cup White wine(optional)for deglazing
- •400 g Pastapici, spaghetti, or linguine
- •2 tbsp Butter
- •100 g Parmigiano reggiano cheesefinely grated
- 1
Mince carrots, celery, and spring onions. Add to a pan with hot olive oil and simmer for 5 minutes.
5 min
- 2
Add minced and julienned peppers, diced zucchini, and eggplant to the pan. Cook for 1 minute.
1 min
- 3
Deglaze the pan with white wine. Cover and simmer until vegetables are tender.
10 min
- 4
Cook pasta according to package instructions for 'al dente'. Save pasta water.
10 min
- 5
Combine drained pasta with vegetables. Off heat, add pasta water, butter, and parmigiano reggiano to form a creamy sauce.
5 min
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Takes about 2 minutes — no account needed
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