Conchiglie Tutto Giardino "shells With The Whole Garden

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 7 tablespoons butter
• 1 1/2 cups carrots, thinly sliced
• 1 cup green onion, chopped
• 1 large red onion, coarsely chopped
• 3/4 cup radish, thinly sliced
• 1/2 cup fresh parsley, packed and coarsely chopped
• 2 tablespoons fresh basil, chopped
• 3 garlic cloves, minced
• 7 medium tomatoes (about 3 cups chopped)
• 3 cups zucchini, thinly sliced
• 1 large green bell pepper, seeded and diced
• 1 1/2 cups dry wine (more if desired)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 1 tablespoon flour
• 1 cup light cream
• 6 ounces tomato paste (one of those small cans)
• 1/2 cup parmesan cheese, grated
• 1 1/2 lbs shell pasta

Recipe

• 1 melt 6 tbs butter in large saucepan and add the carrots, both onions, radishes, parsley, basil, and garlic. saute the vegetables, stirring often, until they begin to color--about 20 minutes. cover the saucepan and simmer the vegetables for another 15 minutes.
• 2 add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. simmer the sauce, uncovered, for about 45 minutes to 1 hour.
• 3 in a small pot, melt 1 tbs butter and stir in the flour. cook the roux for a few minutes over very low heat, stirring constantly. heat the cream and stir it into the roux with a whisk. add the tomato paste and whisk the mixture until it is perfectly smooth. stir it into the vegetables and wine, along with the grated parmesan cheese.
• 4 continue simmer the sauce over low heat, stirring often, until it is as thick as you want it to be.
• 5 cook the shell pasta (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated parmesan cheese.