New York City Chefs Daily Recipe for 06/07/2002 : Pasta with Vegetables
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Pasta with vegetables recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 06/07/2002 : Pasta with Vegetables
"Pasta with Vegetables"
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  Arqua Restaurant
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"As we graze it grows"

1 or 2 small young carrots
2 scallions
1 cup zucchini
2 tomatoes
1/2 cup shelled peas, fresh or frozen
1/2 cup green beans
1 yellow pepper
4 tablespoons olive oil
2 tablespoons butter
1 clove garlic, finely chopped
5 - 6 leaves fresh basil, torn into pieces
Salt and freshly ground black pepper
1 1/4 lb. Short colored or plain pasta farfalle, fusilli, penne
Freshly grated Parmesan cheese, to serve

Cut all the vegetables into small, bite size pieces.  Heat the oil and butter in a large frying pan. Add the chopped vegetables, and cook over moderate heat for 5 - 6 minutes, stirring occasionally.  Add the garlic and the basil, and season with salt and pepper. Cover the pan, and cook for 5 - 8 minutes more, or until the vegetables are just tender.  Meanwhile, cook the pasta in a large pan of rapidly boiling salted water until al dente. Before draining it reserve a cupful of the pasta water.  Turn the pasta into the pan with the sauce, and mix well to distribute the vegetables. If the sauce seems too dry, add a few tablespoons of the reserved pasta water. Serve with the Parmesan cheese.
Serves 6.
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