Vegetable Stew With Pasta Food

VEGETABLE STEW (GIAMBOTTA)

Vegetable Stew (Giambotta) image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil plus some to drizzle
1 bay leaf, fresh or dried
3 cloves garlic, 2 chopped, 1 whole cracked from skin
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 to 12 leaves)
4 (1-inch thick) slices whole-grain crusty bread
1/2 cup grated pecorino

Steps:

Preheat broiler.
Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

VEGETABLE AND PASTA STEW

Vegetable and Pasta Stew image

Provided by Jacques Pepin

Categories dinner, weekday, pastas, main course

Time 25m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/3 cup virgin olive oil
1 small unpeeled eggplant (8 ounces), preferably the small, thin Japanese variety, cut into 1- to 1 1/2-inch chunks (about 2 1/2 cups)
1 red onion (6 ounces), peeled and chopped coarse (about 1 1/2 cups)
10 scallions, dark green and damaged outer leaves removed and discarded, remainder cut into 1-inch pieces (about 1 cup)
1 sweet red pepper (7 ounces), seeded and cut into 1/2-inch pieces (about 1 1/2 cups)
1 piece cauliflower (8 to 10 ounces), divided into florets (about 2 cups)
1 zucchini (7 ounces), washed, trimmed, and cut into 1-inch pieces (about 2 cups)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 to 4 quarts water
1 pound gnocchetti (or another small pasta like elbow, bow-tie, penne, ziti or rigati)
1/4 cup imported Parmesan cheese, plus additional for garnish if desired
2 tablespoons virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

To prepare the vegetables, heat the olive oil in a large skillet. When hot, add the eggplant and cook it over medium to high heat for about 5 minutes, until it is brown on all sides. (It will absorb most of the oil.)
Add the red onion, scallions, red pepper and cauliflower to the skillet. Cover and cook over medium heat for about 5 minutes. Add the zucchini and cook for 2 minutes more, covered. Add the salt and pepper, toss until well mixed and set aside.
Meanwhile, prepare the pasta: bring water to a boil in a large pot. Add the pasta and cook for 12 to 15 minutes, depending on the size and type of pasta you are using and how you like it cooked.
Drain the pasta, reserving 1/2 cup of the cooking water. Put this water in a large serving bowl and mix it with the cheese, olive oil, salt and pepper. Add the pasta and toss it with the cheese mixture.
Stir in the reserved vegetables and serve immediately with extra Parmesan cheese, if desired.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 436 milligrams, Sugar 8 grams

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