Serves: 4 - 5
With autumn in full swing it’s time to eat veggies that are in season. I created this recipe for my first team cooking class and the original recipe had butternut squash in it but that sauce took an hour to cook therefore had to come up with a version we can make in ½ an hour. This one is full of flavour and you can omit the pancetta to make it a vegetarian option. If you are vegan, no problem…omit the pancetta and substitute vegan cheese for the parmesan.
Serve with homemade baguettes to scoop up the yummy sauce from the plate. That's the Italian way!
Ingredients
500 grams dried pasta
Water
1 tsp salt
3 tbsp olive oil
150 gram cubed pancetta
2 julienned bell peppers
3 sliced shallots
3 cups diced zucchini
3 cups shredded cabbage
1 tsp garlic salt
½ tsp dried rosemary
½ tsp dried thyme
1 tbsp tomato paste
2 cups vegetable broth
2 diced roma tomatoes
4 cups spinach
¾ cup grated parmesan
2 finely chopped hot peppers – optional
¼ cup grated parmesan for garnish
Directions
Fill large saucepan with hot water and salt and bring to a boil.
Cook pasta to your liking
Heat oil in large skillet on high heat and add pancetta
Cook pancetta for 5 minutes then scoop pancetta out with slotted spoon and set aside
Add peppers and shallots and sauté for 2 minutes
Stir in zucchini, cabbage, garlic salt, rosemary and thyme and sauté for 5 minutes
Mix in tomato paste, vegetable broth and tomatoes until well combined and cover for 6 minutes stirring occasionally
Add spinach and reduce heat to low and let simmer covered for 10 minutes
Stir in pancetta and cover stirring occasionally
Strain pasta and add it to skillet and mix well
Add ¾ cup parmesan and hot peppers and mix well
Plate pasta
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