Pasta Giardiniera

Name: Pasta Giardiniera
Ingredients: 1/4 cup olive oil; 1/2 small onion, thinly sliced; 2 tablespoon chopped garlic; 1 1/2 cup sliced cremini mushrooms; 1 zucchini, finely diced; 8 basil leaves, chiffonade; 2 tablespoon chopped flat-leaf parsley; 2 cup marinara sauce; 1 cup chicken stock; 1/4 cup heavy cream; 1 cup grated romano cheese; 1/4 cup green peas; salt and freshly ground black pepper, to taste; 1/4 head broccoli, cut into 3-inch spears with florets; 12 ounce pasta

Glenn Rolnick|Oct. 23, 2012 1:59 pm EST

Pasta Giardiniera

3.4 (40 ratings)

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While giardiniera is traditionally a pickled Italian dish, chef Glenn Rolnick chooses to use it to describe his signature pasta dish that is a favorite at his New York City restaurant Carmine's. For a healthier version, skip the heavy cream and only use a ½ cup of cheese.

Servings

4

Ingredients

1/4 cup olive oil
1/2 small onion, thinly sliced
2 tablespoon chopped garlic
1 1/2 cup sliced cremini mushrooms
1 zucchini, finely diced
8 basil leaves, chiffonade
2 tablespoon chopped flat-leaf parsley
2 cup marinara sauce
1 cup chicken stock
1/4 cup heavy cream
1 cup grated romano cheese
1/4 cup green peas
salt and freshly ground black pepper, to taste
1/4 head broccoli, cut into 3-inch spears with florets
12 ounce pasta

Directions

In a large sauté pan, heat the olive oil over medium-high heat. When the oil is hot, add the onions and garlic and cook, stirring, for about 2-3 minutes or until the onions turn golden brown.
Add the mushrooms, zucchini, basil, and parsley. Raise the heat to high and cook the mixture for 3-4 minutes or until the vegetables start to soften. Add the marinara sauce, chicken stock, and heavy cream. Bring the sauce to a boil over medium-high heat and boil it for 3-4 minutes or until it starts to thicken. Stir in ½ cup of the cheese and peas. Season the sauce to taste with salt and pepper.
Meanwhile, in a large pot of boiling salted water, cook the broccoli for 3-4 minutes or until it is al dente. Lift it from the water with a slotted spoon and add it to the sauce. Reserve the water in the pot to cook the pasta. Let the sauce sit, off the heat, for 10-15 minutes to flavor it with the vegetables.
Bring the water to a boil again, add the pasta, and cook it for 7-8 minutes. The cooking time will vary depending on the type of pasta. Drain the pasta well and transfer it to a shallow bowl or platter. Bring the sauce to a simmer. Immediately ladle it over the pasta and serve it with the remaining ½ cup of grated cheese on the side.