Ingredientes
- 1−1/2 Cups Carrots, sliced
- 1 Cup Chopped Onion
- 1 Red Onion, chopped
- 7 Tomatoes, sliced
- 3 Cups Zucchini, sliced
- 1 Bell Pepper
- 1−1/2 Cups White Wine
- 2 Tablespoons Basil
- 3 Cloves Garlic
- 1 Dash Salt
- 1 Dash Pepper
- 1 Dash Sugar
- 1 Tablespoon Flour
- 6 Oz. Tomato Paste
- ½ Cup Parmesan Cheese
- 1 Cup Light Cream, (or half and half)
- 1−1/2 Pounds Shell Pasta
Preparação
- Sautee carrots, onions, parsley, basil, garlic for about 15 min. Cover and
- simmer for 15 more min. Add tomatoes, zucchini, bell pepper, wine, salt,
- pepper, sugar. Simmer 45 min. In separate pan, melt 1 Tablespoon butter, add
- flour. Cook roux over very low heat, whisk in heated cream. Add tomato
- paste, whisk until mixture is very smooth. Stir into vegetables along with
- Parmesan. Toss mixture with cooked pasta.
- Conchiglie
