The Melaniff Family Cookbook

Pasta Giardiniera

Fresh garden vegetables tossed with pasta and topped with cheese is an effortless, yet elegant dish.

Ingredients

1/4 cup olive oil

1 small onion, sliced

2 tablespoons fresh chopped garlic

1 cup finely diced zucchini

1 cup  mushrooms, sliced

4 slices prosciutto, chopped

4 fresh basil leaves sliced

1 tablespoons chopped flat parsley

2 cups marinara sauce

1 cup chicken stock

1/2 cup heavy cream

1 cup grated Romano cheese

1/2 cup fresh or thawed peas

salt & pepper

1/4 head of broccoli, florets only

Procedure

In a large sauté pan heat olive oil, ad garlic and onions for 2 - 3  minutes or until onions are golden brown.  

Add mushrooms, zucchini, prosciutto. basil and parsley.  Cook on high for 3 - 4 minutes until veggies start to soften.

Add marinara sauce, chicken stock and heavy cream and bring to a boil.  Stir in 1/2 cup of cheese and the peas - season with salt and pepper.  

Boil water for pasta - steam the broccoli in pasta water - remove broccoli and add to sauce,  

Cook pasta and cover with sauce and serve with remaining 1/2 cup Romano cheese.