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Pasta Giardiniera
Vegetables simmered in vinegar then tossed with tagliatelle pasta, capers, basil, red pepper flakes and Parmesan cheese.
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servings:
4
total time:
25 minutes
added on
09/17/2018
recipe by:
Frankie
INGREDIENTS
8 ounces tagliatelle pasta
2 TBSP extra-virgin olive oil
1/2 medium red onion, chopped
1 medium carrot, peeled and diced
1 medium celery rib, diced
1 medium red bell pepper, chopped
1 cup small broccoli florets
salt & pepper
2 medium garlic cloves, minced
2 TBSP distilled white vinegar
1/2 cup vegetable stock
1 tsp red pepper flakes
1 TBSP capers
1 TBSP fresh chopped basil
1/4 cup freshly grated Parmesan cheese
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DIRECTIONS
Start boiling a pot of water over medium-high heat for your pasta. Cook pasta and drain.
While the pasta cooks: Heat the oil in a dutch oven or large saute pan over medium-high heat.
Add the onion, carrot, celery, bell pepper, broccoli and 1/2 tsp salt to the pan. Cook, stirring occasionally, about 5 minutes.
Add the garlic to the pan and cook until fragrant, about 10 seconds.
Add the vinegar and vegetable stock to the pan. Bring to a boil then reduce heat to low. Simmer on low, stirring occasionally, about 4 minutes.
Add the cooked pasta to the veggies along with the red pepper flakes, capers, basil, and Parmesan.
Add salt and pepper to taste.
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