Pasta Tutto Giardino, adapted from Moosewood Restaurant Cooks at Home
1 1/2 cups chopped onions
2 garlic cloves, minced
1 medium carrot, diced
2 tbsp. olive oil
1 red or green bell pepper, diced
3 c. sliced mushrooms or eggplant
1 medium zucchini or yellow squash, diced
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped oregano or marjoram
salt and ground black pepper to taste
2/3 c. dry white wine (optional)
3 tbsp. butter
1/4 c. unbleached white flour
1 1/2 c. milk
1 pound broad pasta noodles, such as fettucini, ziti, shells, or orecchiettii
1 c. diced tomatoes
1/2 c. fresh or frozen green peas
2 tbsp. fresh lemon juice
grated Parmesan cheese
Saute the onions, garlic, carrots, and eggplant/mushrooms in the olive oil. Stir occasionally. When onions are translucent, add peppers, zucchini/yellow squash, herbs, salt and pepper, and cook for a minute or two. Add wine if using. Cover and simmer veggies until just tender.
While the veggies are simmering, cook the pasta until al dente.
To make the roux, melt the butter in a small heavy saucepan or skillet. Whisk in the flour and cook for 1 to 2 minutes. Slowly add the milk, whisking constantly until the sauce thickens. Cover and set aside.
While the pasta cooks, stir the tomatoes and peas into the simmering vegetables, cook for about 2 minutes, and then stir in the roux. Adjust the seasonings. For a little more tang, add the lemon juice.
Serve over the cooked pasta. Top with grated Parmesan cheese.
NOTE: This recipe is a template, and you can substitute whatever garden veggies you have on hand at the time.