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Pasta Giardiniera Recipe
Oct 23, 2012 @ 2:59 PM
Posted by
Daily Value: 43%
Servings: 4
Balanced, High-Fiber
Posted by
Nutrition
Cal/Serving: 861Daily Value: 43%
Servings: 4
Balanced, High-Fiber
| Fat | 40g | 61% |
| Saturated | 16g | 81% |
| Trans | 0g | 0% |
| Carbs | 89g | 30% |
| Fiber | 9g | 34% |
| Sugars | 14g | 0% |
| Protein | 38g | 77% |
| Cholesterol | 86mg | 29% |
| Sodium | 1383mg | 58% |
| Calcium | 830mg | 83% |
| Magnesium | 155mg | 39% |
| Potassium | 1326mg | 38% |
| Iron | 5mg | 30% |
| Zinc | 4mg | 29% |
| Vitamin A | 4428IU | 89% |
| Vitamin C | 62mg | 104% |
| Thiamin (B1) | 0mg | 18% |
| Riboflavin (B2) | 1mg | 40% |
| Niacin (B3) | 10mg | 49% |
| Vitamin B6 | 1mg | 38% |
| Folic Acid (B9) | 126µg | 32% |
| Vitamin B12 | 1µg | 12% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 6mg | 31% |
| Vitamin K | 304µg | 380% |
| Fatty acids, total monounsaturated | 17g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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Carmine's
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.
INGREDIENTS
- 1/4 cup olive oil
- 1/2 small onion, thinly sliced
- 2 tablespoons chopped garlic
- 1 1/2 cups sliced cremini mushrooms
- 1 zucchini, finely diced
- 8 basil leaves, chiffonade
- 2 tablespoons chopped flat-leaf parsley
- 2 cups 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 ounces 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.
Recipe Details
Servings: 4
