Conchiglie Tutto Giardino

This Conchiglie Tutto Giardino is a vibrant celebration of summer harvests, featuring shell pasta coated in a luxurious sauce of cream, tomato paste, and Parmesan. The dish is packed with tender carrots, zucchini, bell peppers, and sweet onions, all softened with a splash of white wine and fresh basil. It offers a perfect balance of earthy vegetable sweetness and rich, savory creaminess. Ideal for a cozy weeknight dinner or a light yet satisfying lunch, this recipe brings the warmth of an Italian countryside kitchen to your table. Its a comforting vegetarian main that feels indulgent without being overly heavy, making it a favorite for family gatherings or quiet evenings at home.

Cooking Method: Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 856.3

Dietary: Vegetarian

Description

This Conchiglie Tutto Giardino is a vibrant celebration of summer harvests, featuring shell pasta coated in a luxurious sauce of cream, tomato paste, and Parmesan. The dish is packed with tender carrots, zucchini, bell peppers, and sweet onions, all softened with a splash of white wine and fresh basil. It offers a perfect balance of earthy vegetable sweetness and rich, savory creaminess. Ideal for a cozy weeknight dinner or a light yet satisfying lunch, this recipe brings the warmth of an Italian countryside kitchen to your table. Its a comforting vegetarian main that feels indulgent without being overly heavy, making it a favorite for family gatherings or quiet evenings at home.

Ingredients

1 1/2 cup Carrots -- sliced
1 cup Chopped Onion
1 Red Onion -- chopped
7 Tomatoes Sliced
3 cup Zucchini -- sliced
1 Bell Pepper
1 1/2 cup White Wine
2 tablespoon Basil
3 Cloves Garlic
1 ds Salt
1 ds Pepper
1 ds Sugar
1 tablespoon Flour
6 ounce Tomato Paste
1/2 cup Parmesan Cheese
1 cup Light Cream -- (or half and

Directions

1
Cook 1 1/2 lb shell pasta in salted boiling water according to package directions until al dente; drain and set aside.
2
In a large skillet, saut sliced carrots, chopped onions, red onion, garlic, and basil over medium heat for about 15 minutes until softened.
3
Cover the skillet and let the vegetables simmer gently for an additional 15 minutes to tenderize.
4
Add sliced tomatoes, zucchini, bell pepper, white wine, salt, pepper, and sugar to the skillet.
5
Bring to a simmer and cook, uncovered, for 45 minutes until the vegetables are very tender and the sauce has thickened slightly.
6
Meanwhile, in a separate small saucepan, melt butter over very low heat and whisk in flour to create a smooth roux.
7
Gradually whisk in the light cream into the roux, cooking until the mixture thickens and becomes smooth.
8
Stir in the tomato paste and continue whisking until fully incorporated and the sauce is glossy.
9
Pour the cream sauce into the vegetable mixture and stir in the Parmesan cheese until melted and combined.
10
Toss the cooked shell pasta with the vegetable and cream sauce until evenly coated; serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 856.3kcal

% Daily Value *
Total Fat 33.3g52%
Saturated Fat 19.1g96%
Cholesterol 92.4mg31%
Sodium 1250mg53%
Total Carbohydrate 111.0g37%
Dietary Fiber 21.5g86%
Sugars 61.3g
Protein 28.7g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basil, carrots, cheese, chopped, conchiglie, cream, flour, garlic, giardino, half, italian, light, main, onion, parmesan, pasta, pepper, salt, sauting, simmering

Read it online: https://www.chefs-mate.com/recipe/conchiglie-tutto-giardino/