Prep 25 mins
Cook 20 mins
This is a crisp pasta sauce that uses fresh vegetables. Any spaghetti or thin pasta may be substituted for the taglierini. Once you've prepped the vegetables, the sauce comes together very quickly! Originally from an April 1979 issue of Bon Apetit.
- 1 tablespoon butter
- 3 slices bacon, diced
- 2 small zucchini, diced
- 1 small unpeeled eggplant, diced
- 1 onion, chopped
- 1 carrot, diced
- 1⁄2 cup white wine
- 1 (8 ounce) can tomato sauce
- 1 cup fresh parsley, chopped
- 8 fresh large mushrooms, sliced
- 1⁄2 cup parmesan cheese, freshly grated
- 1 lb taglierini pasta, cooked al dente
- minced fresh parsley, to garnish
- additional parmesan cheese, for serving
- Melt butter in a large skillet over medium heat.
- Add bacon and fry until crisp.
- Add zucchini, eggplant, onion, and carrot and continue cooking 3 to 4 minutes.
- Stir in wine and cook until liquid evaporates.
- Add tomato sauce, parsley and mushrooms and 1/2 cup parmesan and heat through.
- Spoon over cooked pasta and sprinkle with minced parsley.
- Serve, passing additional parmesan cheese.
Yummy! I am trying to gear towards less meat in my diet and I definitely didn't miss it in this recipe. I omitted the butter but left the bacon in...I'm only human. Anyway, I added 3 diced ribs of celery and added 2 more diced carrots for the whole mirapois effect. For mushrooms, I used 2 portabello mushroom caps diced to the same size as all other ingredients. I also added a 14 oz. can of diced Italian style tomatoes, drained. Wow! Hearty and delicious. I realized after I made it that there was no garlic in the sauce, but I didn't miss it because the parsley adds a really nice bite to it. Next time I might season with garlic salt, though. Still a real winner, thanks for sharing!