Conchiglie tutto giardino

1 Servings

Ingredients

Quantity Ingredient
1½ cup Carrots -- sliced
1 cup Chopped Onion
1 Red Onion -- chopped
7 Tomatoes -- sliced
3 cups Zucchini -- sliced
1 Bell Pepper
1½ cup White Wine
2 tablespoons Basil
3 Cloves Garlic
1 dash Salt
1 dash Pepper
1 dash Sugar
1 tablespoon Flour
6 ounces Tomato Paste
½ cup Parmesan Cheese
1 cup Light Cream -- (or half and
Half)
1½ pounds Shell Pasta

Directions

Sautee carrots, onions, parsley, basil, garlic for about 15 min.

Cover and simmer for 15 more min. Add tomatoes, zucchini, bell pepper, wine, salt, pepper, sugar. Simmer 45 min. In separate pan, melt 1 Tablespoon butter, add flour. Cook roux over very low heat, whisk in heated cream. Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with Parmesan. Toss mixture with cooked pasta.

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