Spring Minestrone With Gemelli

spring-minestrone-gemelli
Photo by Christopher Baker
Spring Minestrone With Gemelli 3.0 32 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 280 calories
    • Fat 8 g
    • Sat Fat 2.5 g
    • Cholesterol 10 mg
    • Sodium 890 mg
    • Protein 10 g
    • Carbohydrate 42 g
    • Sugar 7 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 130 mg

Cook the pasta according to the package directions. Drain and reserve.

Meanwhile, cook the garlic, onion, carrot, salt, and black pepper in the olive oil in a large pot over medium until just 
tender, about 10 minutes. Add the bell pepper, zucchini, 
and grape tomatoes and cook until the vegetables are just tender, 5 minutes more. Add the broth. Bring to a boil; reduce heat to a simmer and cook for 10 minutes.

Stir in the pasta to warm and serve, garnished with shaved Parmesan and chopped parsley.

Ingredients

  1. Check 8 ounces gemelli or fusilli pasta
  2. Check 3 garlic cloves, finely chopped
  3. Check 1 large yellow onion, thinly sliced
  4. Check 1 medium carrot, thinly sliced lengthwise, cut into 1½-inch matchsticks
  5. Check 1 teaspoon kosher salt
  6. Check ½ teaspoon black pepper
  7. Check 2 tablespoons extra-virgin olive oil
  8. Check 1 yellow bell pepper, thinly sliced
  9. Check 2 medium zucchini, thinly sliced lengthwise, cut into 1½-inch matchsticks
  10. Check 2 cups grape tomatoes, quartered
  11. Check 8 cups Easy Homemade Parmesan Broth (recipe below) or vegetable broth
  12. Check Shaved Parmesan and chopped parsley, for serving

Directions

  1. Cook the pasta according to the package directions. Drain and reserve.
  2. Meanwhile, cook the garlic, onion, carrot, salt, and black pepper in the olive oil in a large pot over medium until just 
tender, about 10 minutes. Add the bell pepper, zucchini, 
and grape tomatoes and cook until the vegetables are just tender, 5 minutes more. Add the broth. Bring to a boil; reduce heat to a simmer and cook for 10 minutes.
  3. Stir in the pasta to warm and serve, garnished with shaved Parmesan and chopped parsley.


Easy Homemade Parmesan Broth
Combine 12 oz. Parmesan cheese rinds with 2 yellow onions (sliced), 3 medium carrots (peeled and sliced), 1 smashed garlic clove, and 4 bay leaves in a large pot. Add 5 quarts cold water. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavorful, 30 minutes. Strain and cool completely. Makes 4½ quarts (18 cups).

Per 1 cup serving: 50 calories; 2.5g fat (1.5g saturated fat); 10mg cholesterol; 190mg sodium; 3g protein; 4g carbohydrates; 1g sugar; 1g fiber; 0mg iron; 95mg calcium.