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Title: Grazie Ristorante's Quattro Stagioni Fusilli
Categories: Pasta Italian
Yield: 1 Servings
| 3/4 | lb | (375 g) fusilli pasta Boiling water with salt |
| 2 | tb | Butter |
| 1 | tb | Olive oil |
| 1 | sm | Onion, finely chopped |
| 1 | Sweet red or green pepper, seeded, chopped | |
| 2 | sm | Zucchini, diagonally sliced |
| 2 | c | Sliced mushrooms |
| 1 1/2 | c | Sliced bite-size broccoli florets |
| 1 | c | Diced drained, canned plum tomatoes |
| 1 | c | Chicken stock |
| 1 | c | Whipping (35 per cent) cream |
| 1/2 | ts | Hot pepper flakes Freshly grated nutmeg Salt and pepper Fres |
1. In a large pot of boiling, salted water, cook fusilli just until tender. Drain but do not rinse.
2. Meanwhile, heat butter and oil in a large skillet over medium heat. Add onion and sweet red pepper, cook until onion is soft.
3. Increase heat to medium-high, add zucchini and cook 1 minute. Add mushrooms and broccoli, cook 2 minutes or until broccoli is a bright color. Stir to keep vegetables from sticking. Add tomatoes and cook 30 seconds.
4. Add chicken stock, whipping cream, hot pepper flakes and a generous pinch of nutmeg. Bring to a simmer, cook 2 minutes. Season with salt and pepper.
5. Add drained pasta and toss with sauce. Serve right away on warm plate garnished with grated cheese. If pasta is held for any time, you may need to add more chicken stock. Makes 4 servings.
From: Chef Joe Brancatella Grazie Ristorante 2363 Yonge St., Toronto Canada
Source: Starweek Magazine Toronto Star May 7 94
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