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1 pound whole wheat pasta (rotini, elbow
macaroni, shells)
2 tbsp olive oil
1/2 cup sliced red onion
1/2 cup sliced button mushrooms
1/2 cup diagonally sliced carrots
1/2 cup broccoli florets
1/2 cup diced red pepper
1/2 cup chopped black olives
1/2 cup fresh green peas
1 tsp sea salt
2 clove garlic, minced
1/2 cup finely chopped fresh tarragon
(reserve a few sprigs for garnish)
2 tbsp honey
1/4 tsp white pepper
1 tbsp arrowroot
1/2 cup white wine or water
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Method :
Cook pasta in
a large soup pot with 2 quarts of water for 7 to 10 minutes, or until
just tender. Rinse, drain, and set aside. While pasta is cooking, heat
olive oil in a large skillet and sauté onion, mushrooms, carrots,
broccoli, red pepper, olives, peas and salt until carrots and broccoli
are tender. In a small saucepan, sauté garlic, tarragon, honey and white
pepper. Dissolve arrowroot in wine or water, slowly stir into tarragon
mixture, and cook until thick and bubbly. Add tarragon glaze to cooked
vegetables. Combine in a large serving bowl with pasta and serve hot.
Lots of fresh
vegetables and fast cooking pasta combine with a luscious ginger glaze
for a wholesome grain dish that can be served either hot or cold.
Serves 4
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