'KITCHEN SINK' PASTA

KITCHEN SINK PASTA (Serves four to six)

Ingredients

1 tablespoon Raineri EVOO Silver

1 tablespoon Delitia Parmigiano-Reggiano Butter

1 medium onion, thinly sliced

2 cloves garlic, minced

1 stalk celery, sliced

4 ounces Galloni Prosciutto Crudo, shredded

1/3 pound crimini mushrooms, sliced

1 1/2 cups broccoli florets

2 carrots, cut into vertical slivers

1 zucchini, cut into vertical slivers

2 red peppers, or 1 green and 1 red, sliced thinly

1 cup fresh herbs, a mixture of basil, tarragon, parsley

Salt, pepper to taste

1/3 pound green beans, sliced

1 cup green peas, fresh shelled or frozen

1/2 pound asparagus, sliced

2 tomatoes, cut into chunks, juiced reserved

1/4 cup pine nuts

1/2 cup Panna da Cucina or

1/2 cup chicken stock

1 pound Spinosi Tagliatelle or Alce Nero Farro Tagliatelle

1/2 cup grated Aged Parmigiano-Reggiano DOP

Melt the olive oil and butter over medium- high heat in a large skillet and saute the onion, garlic and celery for 8 minutes, until soft but not browned. Add the prosciutto and mushrooms, stirring, and saute two minutes. Begin adding the vegetables, starting with those that take longer to cook - broccoli, then carrots, then zucchini and peppers - and saute for two minutes after each addition. Add 3/4 cup of mixed herbs and black pepper and stir. Add the tomatoes and their liquid, raise the heat and stir for three minutes, until the tomato liquid begins to be absorbed.

Meanwhile, fill a large pot with water and bring it to a boil for cooking pasta. Add the green beans, aspargus, peas and pine nuts to vegetables and saute one minute. Then add either the cream or stock (the cream will smooth the dish but the chicken stock will be lighter). Stir until smooth and allow to simmer over very low heat while noodles are cooking.

Put fettuccine in boiling water, stirring with pasta fork or spoon to prevent sticking. Cook until al dente, still firm to bite, according to package directions; the Spinosi takes only a minute. Drain and pour into large pasta bowl. Pour vegetables over pasta and toss with two large spoons or pasta forks. Then sprinkle the remaining herbs over the dish. Sprinkle half the Parmigiano over the dish and pass the remainder of the Parmesan at the table.

Named for an old saying "everything but the kitchen sink," this dish brims with vegetables.

Ingredients

1 tablespoon Raineri EVOO Silver Label [2]
1 tablespoon [3]Delitia Butter of Parma [3]
1 medium onion, thinly sliced
2 cloves garlic, minced
1 stalk celery, sliced
4 ounces Galloni Prosciutto Crudo [4], shredded
1/3 pound crimini mushrooms, sliced
1 1/2 cups broccoli florets
2 carrots, cut into vertical slivers
1 zucchini, cut into vertical slivers
2 red peppers, or 1 green and 1 red, cut into vertical slivers
1 cup fresh herbs, a mixture of basil, tarragon, parsley, minced
Salt, pepper to taste
1/3 pound green beans, sliced
1 cup green peas, fresh shelled or frozen
1/2 pound asparagus, sliced
3/4 cup Marinella Semi-Dry Cherry Tomatoes [5], drained
1/4 cup pine nuts, toasted
1/2 cup Panna da Cucina [6] or 1/2 cup chicken stock
1 pound Spinosi Tagliatelle [7] or Martelli Spaghettini [8]
1/2 cup grated Aged Parmigiano-Reggiano DOP [9]

Melt the olive oil and butter over medium-high heat in a large skillet, and saute the onion, garlic and celery for 8 minutes, until soft but not browned. Add the prosciutto and mushrooms, stirring, and saute two minutes. Begin adding the vegetables, starting with those that take longer to cook - broccoli, then carrots, then zucchini and peppers - and saute for two minutes after each addition. Add 3/4 cup of mixed herbs and black pepper and stir. Add the tomatoes and their liquid, raise the heat and stir for three minutes, until the tomato liquid begins to be absorbed.

Meanwhile, fill a large pot with water and bring it to a boil for cooking pasta. To the vegetables in the skillet, add the green beans, aspargus, peas ,and pine nuts to vegetables and saute one minute. Then add either the cream or stock (the cream will smooth the dish but the chicken stock will be lighter). Stir until smooth and allow to simmer over very low heat while pasta is cooking.

Put fettuccine in boiling water, stirring with pasta fork or spoon to prevent sticking. Cook until al dente, still firm to bite, according to package directions; Spinosi takes only a minute. Drain and pour into large pasta bowl. Pour vegetables over pasta and toss with two large spoons or pasta forks. Then sprinkle the remaining herbs over the dish. Sprinkle half the Parmigiano over the dish and pass the remainder at the table.

Recipe by Alison Arnett

Referenced Products

Aged D.O.P Parmigiano-Reggiano [10]

Delitia Butter of Parma [11]

Prosciutto di Parma (Crudo) [12]

Marinella Semi-Dry Cherry Tomatoes [13]

Pine Nuts (Pignoli) [14]

Raineri Extra Virgin Olive Oil (Silver Foil) [15]

Spinosi Tagliatelle [16]