Pasta with Provençal Basil Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Buy brown-rice pasta at a health food store. Cut vegetables 5 to 6 inches long and the width of spaghetti with the julienne blade on an Asian shredder or mandoline. Or make long shreds with the wide tooth of a grater. Ingredients:
1 cup julienned or shredded carrot |
3/4 cup julienned or shredded green zucchini skin (optional) |
3/4 cup julienned or shredded yellow zucchini skin or more green zucchini skin (optional) |
1 1/2 cups vegetable broth |
1/2 cup diced onion |
1/4 cup diced celery |
1/4 cup diced turnip |
1/4 cup diced peeled russet potato |
1 can (15 oz.) small white beans |
1 cup tightly packed fresh basil leaves |
4 cloves garlic |
12 ounces brown-rice spaghetti or whole-wheat spaghetti |
salt (optional) |
2 cups broccoli florets |
3/4 cup diced tomato |
pepper |
lemon wedges (optional) |
Directions:
1. Cut carrot, and the green and yellow zucchini skin, as described in notes, above. (Save remaining zucchini for other uses.) Set aside.
2. In a 3- to 4-quart pan over high heat, bring broth, onion, celery, turnip, and potato to boiling. Reduce heat, cover, and simmer until potato is tender to bite, about 6 minutes. Add half the beans and their liquid; return to simmering, then cook, covered, for 5 to 10 minutes to blend flavors. Keep warm and set aside.
3. In a blender or food processor, whirl remaining beans and liquid, basil, and garlic until smooth. Set aside.
4. Cook pasta, uncovered, in 4 quarts boiling water and 1 tablespoon salt until almost tender to bite, about 5 minutes; after 3 minutes, add broccoli. Stir in julienned vegetables and boil until just tender to bite, about 1 minute. Drain, rinse with hot water, remove broccoli, and keep foods warm.
5. Stir basil mixture into broth mixture. Spoon into 4 wide, rimmed dinner plates. Mound pasta in the center. Scatter tomato and broccoli around plate rims. Offer pepper and lemon wedges.
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