Garden-Style Whole-Wheat Pasta
Pasta Intergrale Alla Giardiniera

*required fields

thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Garden-Style Whole-Wheat Pasta this recipe: Print
Garden-Style Whole-Wheat Pasta
Pasta Intergrale Alla Giardiniera
cookbook: Lidia's Italian-American Kitchen
main ingredients: asparagus
user comments (0)

serves: 6 servings


2 small fancy zucchini, (about 6 ounces)
10 asparagus spears
¼ pound green beans (about 1 cup), trimmed and cut into 1-inch lengths
1 cup broccoli florets, cut into 1/2-inch pieces
1 cup shelled fresh peas or frozen peas, defrosted and drained
⅓ cup extra-virgin olive oil
1 small onion, cut into thin strips (about 1/2 cup)
4 garlic cloves, peeled and minced
6 large mushroom caps, sliced thin (about 2 cups)
2 cups fresh plum tomatoes or canned Italian plum tomato, sliced, peeled, and seeded
½ teaspoon crushed red pepper
½ cup hot vegetable stock, chicken stock, or canned reduced-sodium chicken broth
¼ cup fresh basil, chopped
1 pound whole wheat pasta, such as penne, spaghetti, or shells
1½ cups Parmigiano-Reggiano, freshly grated


Bring a large saucepan of salted water to a boil. Trim the ends from the zucchini and cut them in quarters lengthwise. With a paring knife, cut out and discard the seeds, leaving the green skin with about 1/2 inch of white attached. Cut the trimmed zucchini crosswise into 1 1/2-inch lengths, then cut the pieces lengthwise into 1/4 inch strips. Snap off the tough ends of the asparagus spears and cut the trimmed spears on the diagonal into 1/2-inch pieces. Parboil the vegetables as follows: drop the green beans, broccoli and fresh peas, if using, into the boiling water and cook 2 minutes. Add the asparagus and frozen peas, if using, and cook 2 minutes. Drain the vegetables in a colander. Rinse them under cold water and drain again thoroughly.

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion and garlic and cook, stirring, until golden, about 6 minutes. Stir in the mushrooms and cook until wilted, about 3 minutes. Pour in the tomatoes, add the crushed red pepper and season lightly with salt. Bring the sauce to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring frequently, until the sauce is lightly thickened, about 10 minutes. Add the stock, the zucchini and the parboiled green vegetables and cook, stirring occasionally, until all the vegetables are tender but not mushy, about 5 minutes. Stir in the basil, remove the sauce from the heat and cover to keep warm.

Stir the penne into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes. Drain well and return the pasta to the pot. Add half the liquid portion of the sauce, leaving most of the vegetables behind, and bring the sauce and pasta to a boil, stirring well. Remove the pot from the heat and stir in half the grated cheese. Check the seasoning, adding salt if necessary. Spoon the pasta onto a warm platter or into warm bowls and spoon the remaining sauce and vegetables on top. Sprinkle with the remaining cheese and serve immediately.

Lidia's Italian American Kitchen

One of Lidia's most personal and instructive cookbooks, "Lidia’s Italian-American Kitchen", focuses on Lidia’s own experience in America, and her connection in Italian-American cuisine. It is the story of how Italian-American cooking is a cuisine born of adaptation and necessity, created by new immigrants who tried to recreate the flavors of their homeland using whatever American ingredients they had access to.

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!