Recipes

PASTA SHELLS WITH WINTER VEGETABLES
  • Ingredients
  • 1 full load of pasta dough made into shells
  • 12 garlic cloves, peeled
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 cup thinly sliced peeled carrots
  • 1 cup diced peeled sweet potato ORbutternut squash
  • 1 cup diced unpeeled red potatoes
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
Directions
  1. Make shells and set aside
  2. In a small saucepan, combine the garlic and chicken broth
  3. Bring to a boil, reduce the heat to low, cover and cook until the garlic is very soft, about 20 minutes
  4. Remove from the heat, uncover and let cool slightly
  5. Transfer the garlic and broth to a food processor and puree until smooth
  6. Add the olive oil and puree until blended
  7. Boil the shells for 3 minutes, but do not drain
  8. Add the carrots, sweet potato and red potatoes to the pasta and boil 5 minutes
  9. Add the broccoli florets and cauliflower florets and boil 3 to 5 minutes longer, or until the pasta is al dente and the vegetables are tender
  10. Ladle 1/2 cup of the pasta cooking liquid into a large serving bowl
  11. Drain the pasta and vegetables
  12. Add the pasta and vegetables to the serving bowl
  13. Scrape the garlic puree over the pasta and toss to mix
  14. Serve at once.


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