Italian Garden Pasta Recipe
Pasta all’Ortolana—translated Garden Pasta recipe—is the perfect way to use fresh spring and summer vegetables! There is no specific vegetable combination that is traditional, per se. However, eggplant, zucchini and a mix of peppers are common in many Italian Garden Pasta recipes.
Ingredients
- ½ rib celery minced
- ½ carrot minced
- ½ spring onion minced
- ½ lb eggplant diced
- 1 medium zucchini diced
- ¾ large bell pepper/s mix of red, yellow and green; half minced and half thinly sliced
- 5 tbsp olive oil
- ½ cup dry white wine
- 2 tbsp butter unsalted
- 3 oz Parmigiano Reggiano cheese finely grated
- 11 oz pasta spaghetti, fettuccine or pici—your choice!
- 1 pinch fine salt or to taste
Instructions
Sauté the Vegetables
- Cover the bottom of a skillet with olive oil. Sauté the minced onion, carrot and celery over medium heat until they are tender—about 5 minutes.½ rib celery, ½ carrot, ½ spring onion, 5 tbsp olive oil
- Add the diced eggplant, zucchini and pepper. Cook for about a minute, then add the white wine.½ lb eggplant, 1 medium zucchini, ¾ large bell pepper/s, ½ cup dry white wine
- Cover and cook covered until the vegetables are to your liking (more or less crunchy). Salt to taste. In the meantime…1 pinch fine salt
Cook the Pasta
- Cook the pasta you’ve selected to al dente according to package instructions. Be sure to save the hot pasta water. We need it to create the cheese sauce!11 oz pasta
Finish the Pasta
- Over low heat, add the cooked, drained pasta to the skillet with the vegetables along with a ladle of hot pasta water.
- Add the butter and stir to combine the ingredients. Then add the Parmigiano Reggiano cheese and continue stirring to create a creamy sauce that coats the pasta.2 tbsp butter, 3 oz Parmigiano Reggiano cheese
- Buon appetito!
Video
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