Reader Scott Eighme relies on basil, marjoram and thyme to flavor this rich pasta side dish. "This recipe is my older son's favorite. I came up with it when we were staying with friends and I was asked to prepare dinner one evening without making a trip to the store," he writes from Barrinton, Rhode Island. "You can easily vary it, using vegetables and herbs to suit your family's tastes."
- 12 ounces uncooked ziti or other medium pasta
- 1 package (16 ounces) frozen broccoli, carrots and water chestnuts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons dried basil
- 2 teaspoons dried marjoram
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 4 teaspoons cornstarch
- 1 cup chicken broth
- 1/2 cup white wine or additional chicken broth
- 1/2 cup grated Parmesan cheese
- Cook pasta according to package directions. Meanwhile, in a saucepan, bring 1 in. of water to a boil; place vegetables in a steamer basket over water. Cover and steam for 5-7 minutes or until tender.
- In a Dutch oven or large saucepan, combine the oil, butter, basil, marjoram, thyme and salt. Cook and stir over medium heat for 1 minute. Combine cornstarch, broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Drain pasta. Add pasta and vegetables to the sauce; toss to combine. Sprinkle with Parmesan cheese. Yield: 8 servings.
Originally published as Ziti with Vegetables in Light & Tasty August/September 2001, p55
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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