Pasta with Provençal Basil Sauce
More From Sunset
Amount per serving
- Calories: 449
- Calories from fat: 5.1%
- Protein: 23g
- Fat: 2.6g
- Saturated fat: 0.3g
- Carbohydrate: 97g
- Fiber: 21g
- Sodium: 459mg
- Cholesterol: 0.0mg
- 1 cup julienned or shredded carrot
- 3/4 cup julienned or shredded green zucchini skin (optional)
- 3/4 cup julienned or shredded yellow zucchini skin or more green zucchini skin (optional)
- 1 1/2 cups vegetable broth
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced turnip
- 1/4 cup diced peeled russet potato
- 1 can (15 oz.) small white beans
- 1 cup tightly packed fresh basil leaves
- 4 cloves garlic
- 12 ounces brown-rice spaghetti or whole-wheat spaghetti
- Salt (optional)
- 2 cups broccoli florets
- 3/4 cup diced tomato
- Lemon wedges (optional)
- 1. Cut carrot, and the green and yellow zucchini skin, as described in notes, above. (Save remaining zucchini for other uses.) Set aside.
- 2. In a 3- to 4-quart pan over high heat, bring broth, onion, celery, turnip, and potato to boiling. Reduce heat, cover, and simmer until potato is tender to bite, about 6 minutes. Add half the beans and their liquid; return to simmering, then cook, covered, for 5 to 10 minutes to blend flavors. Keep warm and set aside.
- 3. In a blender or food processor, whirl remaining beans and liquid, basil, and garlic until smooth. Set aside.
- 4. Cook pasta, uncovered, in 4 quarts boiling water and 1 tablespoon salt until almost tender to bite, about 5 minutes; after 3 minutes, add broccoli. Stir in julienned vegetables and boil until just tender to bite, about 1 minute. Drain, rinse with hot water, remove broccoli, and keep foods warm.
- 5. Stir basil mixture into broth mixture. Spoon into 4 wide, rimmed dinner plates. Mound pasta in the center. Scatter tomato and broccoli around plate rims. Offer pepper and lemon wedges.
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Pasta with Provençal Basil Sauce Recipe at a Glance
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