Pasta Rustica Recipe
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!
Ingredients
| Parsley | 1 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Onion | 1 Large | |
| Bacon | 1/2 pound | |
| Leek | 1 Large | |
| Radishes | 2 | |
| Carrots | 2 Medium | |
| Basil | 3 Teaspoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Tomatoes | 3 Large, chopped | |
| Bouillon | 1 Cup (16 tbs) | |
| Shredded cabbage | 3 Cup (16 tbs) | |
| Zucchini | 2 Medium, chopped | |
| Ground black pepper | 1 To taste | |
| 2 to three cups cooked can nellini (white kidney beans) | ||
| 1 pound rigatoni, cooked ac cording to package directions | ||
| Butter | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Salt | To Taste | |
Directions
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.
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.
Chef
