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    You are in: Home / Recipes / Conchiglie Tutto Giardino "shells With the Whole Garden Recipe
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    Conchiglie Tutto Giardino "shells With the Whole Garden

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    5 mins

    1 hr 30 mins

    Dulcet Kitchen's Note:

    Directly from the Moosewood cookbook--no shortcuts. A family favorite.

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    Units: US | Metric


    1. 1
      Melt 6 tbs butter in large saucepan and add the carrots, both onions, radishes, parsley, basil, and garlic. Saute the vegetables, stirring often, until they begin to color--about 20 minutes. Cover the saucepan and simmer the vegetables for another 15 minutes.
    2. 2
      Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour.
    3. 3
      In a small pot, melt 1 tbs butter and stir in the flour. Cook the roux for a few minutes over very low heat, stirring constantly. Heat the cream and stir it into the roux with a whisk. Add the tomato paste and whisk the mixture until it is perfectly smooth. Stir it into the vegetables and wine, along with the grated parmesan cheese.
    4. 4
      Continue simmer the sauce over low heat, stirring often, until it is as thick as you want it to be.
    5. 5
      Cook the shell pasta (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. Ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated parmesan cheese.

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    Nutritional Facts for Conchiglie Tutto Giardino "shells With the Whole Garden

    Serving Size: 1 (359 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 486.6
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 9.1 g
    Cholesterol 41.6 mg
    Sodium 776.3 mg
    Total Carbohydrate 67.4 g
    Dietary Fiber 5.9 g
    Sugars 9.2 g
    Protein 14.4 g

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