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Pasta Rustica

herbal.chef's picture
The Pasta Rustica can be served for a formal party or for a homely dinner. Use this Pasta Rustica recipe and treat your friends and family to a sumptuous and filling pasta dish!
  Parsley 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm)
  Onion 1 Large
  Bacon 1⁄2 Pound
  Leek 1 Large
  Radishes 2
  Carrots 2 Medium
  Fresh basil 3 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Tomatoes 3 Large, chopped
  Bouillon 1 Cup (16 tbs)
  Shredded cabbage 3 Cup (48 tbs)
  Zucchini 2 Medium, chopped
  Freshly ground black pepper To Taste
  Salt To Taste
  Cooked cannellini beans/White kidney beans 3 Cup (48 tbs)
  Rigatoni 1 Pound, cooked according to package directions
  Butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)

Mince together the parsley, garlic, onion, bacon, leek, radishes, carrots and basil.
Heat the oil in a large kettle and cook the minced ingredients in it until they are soft, stirring frequently.
Add the tomatoes, bouillon, cabbage, zucchini, salt and pepper.
Cover and cook over low heat, stirring frequently, until the vegetables are tender, about ten minutes.
Add the beans and cook five minutes longer.
Toss the rigatoni with the butter and grated cheese.
Combine with the vegetables.

Recipe Summary

Main Dish

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