Скачать или смотреть Italian Garden Pasta Recipe | Vegetable Pasta with Zucchini, Eggplant and Peppers

A healthy and delicious Italian garden pasta recipe! This vegetable pasta recipe with eggplant, zucchini and peppers is typical of the garden pasta (Pasta all'Ortolana) made in homes and restaurants throughout Italy.

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In this PIATTO™ video recipe, we present:

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Italian Garden Pasta Recipe | Vegetable Pasta Recipe with Zucchini, Eggplant and Peppers
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"Pasta all'Ortolana" is a celebration of the garden! Packed with garden vegetables popular in Italy including: onion, celery, carrots, eggplant, zucchini and peppers!

This dish is flavored with a splash of white wine, a hint of butter, plenty of extra-virgin olive oil and umami-rich Parmigiano Reggiano cheese! This pasta is creamy, nutritious and delicious.

TIP: Serving this dish for a special occasion? To preserve the beautiful colors from the vegetables and avoid them neutralizing one another into a tasty but beige-colored sauce, give the garden vegetables a quick blanching before cooking them in the skillet. Not necessary, but helps to make the colors pop when presentation matters!

TIP: Lighten it up? Add less butter and more hot pasta water to create a creamy sauce with less saturated fat.

This recipe includes both minced and medium-size vegetables. The mix ensures that the pasta sauce base is packed with flavor, but there are still bites of vegetables for decoration and texture.

In this video recipe for PIATTO™ RECIPES, we use handmade pici pasta to make our Italian Garden Pasta. Pici is like a thick handmade spaghetti. However, feel free to use spaghetti, linguine, fettuccine or a pasta you prefer.

If you are looking for mediterranean diet recipes, this is a great one! Built around vegetables with plenty of heart-healthy olive oil. It's Italian cooking at its best!

INGREDIENTS (SERVES 4)
Eggplant - 220 g/ 8 oz (roughly 1/2, diced)
Zucchini - 1 medium; diced
Red Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Yellow Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Green Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Celery - 1/2 rib (minced)
Carrot - 1/2 carrot (minced)
Onion - 1/2 spring onion (minced)
Olive oil - as needed
Butter - 1-2 tbsps
Parmigiano Reggiano - 3 oz (80 g) (finely ground)
White Wine - 1/2 cup
Pasta Water - 1-2 ladles (hot)
Pasta for Four - 11 oz (320 g) of dry pici, spaghetti, fettuccine, linguine or a pasta of your choice

PICI FOR 4 PEOPLE
flour — 4 cups (1/2 kg) all-purpose or, better yet, 'pasta' flour
eggs — 1 whole (optional but recommended)
fine salt — couple pinches
hot water — as needed (about 50% by weight of the flour; about 40% the weight of the flour if there is an egg added)

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TABLE OF CONTENTS
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0:00 - intro
time - description

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CREDITS
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