winter-garden-ditalini-106221.json

{
    "directions": [
        "Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and carrots; saut\u00e9 until softened, about 8 minutes. Add garlic; stir 1 minute. Add beans, fennel bulb, parsnips, and broth; bring to simmer. Cover and cook until vegetables are tender, about 8 minutes. Remove from heat. Add broccoli florets; cover and let stand 2 minutes. Season to taste with salt and pepper.",
        "Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Mix in vegetables, fennel fronds, cheese, and enough reserved pasta cooking water to moisten.",
        "Season with salt and pepper."
    ],
    "ingredients": [
        "2 tablespoons extra-virgin olive oil",
        "1 cup chopped onion",
        "1 cup chopped red bell pepper",
        "1 cup chopped peeled carrots",
        "2 garlic cloves, minced",
        "2 cups 1/2-inch pieces green beans",
        "1 cup chopped fennel bulb plus 2 tablespoons chopped fennel fronds",
        "1 cup chopped peeled parsnips",
        "1 cup canned vegetable broth",
        "4 cups small broccoli florets",
        "2 cups ditalini or elbow macaroni (about 9 ounces)",
        "1/4 cup grated Parmesan cheese"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Pasta",
        "Vegetable",
        "Saut\u00e9",
        "Low Fat",
        "Vegetarian",
        "Quick & Easy",
        "Dinner",
        "Broccoli",
        "Fennel",
        "Green Bean",
        "Bell Pepper",
        "Root Vegetable",
        "Carrot",
        "Parsnip",
        "Winter",
        "Healthy",
        "Noodle",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Winter Garden Ditalini",
    "url": "http://www.epicurious.com/recipes/food/views/winter-garden-ditalini-106221"
}