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A Pasta for All Seasons

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St. louis p


  • 1 pk Penne pasta -; (16 oz)
  • 6 tb Olive oil
  • 2/3 c Chopped onion
  • 2 ts Minced garlic
  • Salt
  • Freshly ground black pepper
  • 1 c White wine or chicken broth; divided
  • 8 Fresh basil leaves; chopped
  • (or 3 tspns dried basil)
  • 2 c Fresh broccoli florets
  • 1 c Fresh cauliflower florets
  • 1 c Sliced fresh mushrooms
  • 1/2 c Fresh baby carrots
  • 1 Bell pepper; sliced into strips
  • 5 md Tomatoes; chopped
  • 1 tb Dried thyme
  • 1/2 c Pine nuts
  • Freshly grated Romano cheese
  • Chopped parsley; for garnish
  • Fresh parsley sprigs; for garnish


Bring a large pot of water to a boil; prepare pasta according to package directions. When done, drain and place in large serving bowl; keep warm if necessary. Meanwhile, heat oil in large nonstick frying pan over medium heat. Add onion; saute for 3 to 5 minutes, until translucent. Add garlic; saute 2 minutes longer, being careful not to let mixture brown. Add salt and pepper to taste. Add 1/2 cup wine; simmer 2 to 3 minutes. Add remaining 1/2 cup wine; simmer 2 more minutes. Add basil, broccoli, cauliflower, mushrooms, carrots and bell pepper; simmer for 10 minutes. Add tomatoes and thyme, stirring gently. Bring to a slow boil. Reduce heat to low; simmer for 10 minutes. Add sauce mixture and pine nuts to pasta; stir to coat well. Stir in 1/2 cup grated cheese. Sprinkle additional cheese on top. Sprinkle with a little chopped parsley, garnish with parsley sprigs and serve. Yields 4 to 6 servings.
Comments: Glines suggests cutting only half the bell pepper into strips, then cutting the other half into a jack-o-lantern face to use as a Halloween or fall garnish; cutting a green bell pepper half in a Christmas tree shape during the holidays; or a red bell-pepper half into a heart for Valentine's Day.
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Karen Glines, Des Peres
Formatted for MasterCook by Susan Wolfe -
Converted by MM_Buster v2.0l.