Pasta Giardiniera

Pasta Giardiniera
Staff Writer

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. 

4
Servings
450
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  olive oil
  • 1/2  small onion, thinly sliced
  • 2  Tablespoons  chopped garlic
  • 1 1/2  Cup  sliced cremini mushrooms
  • zucchini, finely diced
  • 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.
 

Nutritional Facts

Total Fat
25g
36%
Sugar
18g
20%
Saturated Fat
5g
21%
Cholesterol
17mg
6%
Carbohydrate, by difference
45g
35%
Protein
14g
30%
Vitamin A, RAE
64µg
9%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
180mg
18%
Choline, total
59mg
14%
Fiber, total dietary
8g
32%
Folate, total
56µg
14%
Iron, Fe
4mg
22%
Magnesium, Mg
60mg
19%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
305mg
44%
Selenium, Se
5µg
9%
Sodium, Na
1111mg
74%
Water
315g
12%
Zinc, Zn
2mg
25%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.