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Pasta with Provençal Basil Sauce

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Pasta with Provençal Basil Sauce

Pasta with Provençal Basil Sauce

Past

Instructions

1
Cut carrot, and the green and yellow zucchini skin, as described in notes, above. (Save remaining zucchini for other uses.) Set aside.
Ingredients you will need
ZucchiniZucchini
CarrotCarrot
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.
Ingredients you will need
CeleryCelery
PotatoPotato
TurnipTurnip
BrothBroth
OnionOnion
Equipment you will use
Frying PanFrying Pan
3
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.
Ingredients you will need
BeansBeans
4
In a blender or food processor, whirl remaining beans and liquid, basil, and garlic until smooth. Set aside.
Ingredients you will need
GarlicGarlic
BasilBasil
BeansBeans
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
5
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.
Ingredients you will need
VegetableVegetable
BroccoliBroccoli
PastaPasta
WaterWater
SaltSalt
6
Drain, rinse with hot water, remove broccoli, and keep foods warm.
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BroccoliBroccoli
WaterWater
7
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.
Ingredients you will need
Lemon WedgeLemon Wedge
BroccoliBroccoli
PepperPepper
TomatoTomato
BasilBasil
BrothBroth
PastaPasta
DifficultyHard
Ready In45 m.
Servings4
Health Score100
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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