Pasta con Verdura~Pasta with Vegetables~

It happens to everyone.  You want Pasta Carbonara and you are out of fresh eggs.  That is exactly what happened today.  Plus, it was rather warm outside.  Craved something lighter in flavor. 

My mother is a rather simple cook.  Like so many mom's of her time, they can make a meal out of the simplest ingredients.  For this, a vegetable based pasta sauce, you will be so surprised at how much fabulous flavor comes out of such simple ingredients almost everyone always has on hand.  

Serves 4

Ingredients:  3 carrots, 3 stalks celery, cleaned and diced (About 2 cups each)

2 cloves of garlic diced

1 cup diced red onion

3 tablespoons olive oil

1 tablespoon vegetable oil

12 oz of Your favorite imported Italian pasta

1/  14 oz can of Organic diced tomatoes and their juice (blended)

1 cup of water

1/2 cup white wine

1 teaspoon salt

1 teaspoon pepper

1/2 cup milk

a pinch of fresh nutmeg

Place your peeled onion into a food processor and pulse into a dice.  Or you can cut it by hand.  Whichever way, it will work. Heat your vegetable oil and 1 tablespoon olive oil in a pan.   Saute your onion.  Add your salt.  The salt will help your onion sweat and release their water content.  Rather quickly, you will notice your onion becomes fragrant.  Add your garlic and saute.  When fragrant, add your carrot and celery and mix.  Add 2 tablespoons of olive oil  and mix.  Place your lid on the pan and turn your heat to low.  After a few minutes, mix again. Place your lid back on the pan.  The lid will trap the moisture and cause your vegetable to soften. Place your lid somewhat ajar and heat to medium low.   When it looks like your vegetables are about to stick to your pan and your vegetables look slightly golden, add your tomatoes, wine, water and raise your heat to medium.  Add your 1/2 cup milk, a pinch of Nutmeg and turn your heat back down to low.  Set your lid ajar and let reduce for about 20 minutes.  Check your pan.  You will notice your sauce will thicken and continue to reduce.  Cook your pasta until al dente.   Drain and toss with your sauce.  Serve in pasta bowls with grated Parmigiano Reggiano cheese and a glass of Chianti~Buon Appetito~