Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Unsalted butter

  2. 1/2 lb 227g / 8oz Brown, white, or oyster mushrooms

  3. 1 tablespoon 15ml Minced garlic

  4. 1 tablespoon 15ml Leek, white and light green parts - washed (medium)

  5. 1 teaspoon 5ml Freshly-cracked black pepper

  6. 2 teaspoons 10ml Salt

  7. 1 teaspoon 5ml Turnip - peeled (small)

  8. 1 teaspoon 5ml Carrot - peeled (medium)

  9. 1 teaspoon 5ml Zucchini - with skin (small)

  10. 1 Yellow crookneck squash - with skin

  11. 1/4 lb 113g / 4oz Chinese snow peas

  12. 1 Tomato - peeled, seeded,

  13. 3/4 cup 177ml Tomato juice

  14. 1 tablespoon 15ml Fresh lemon juice

  15. 1/2 cup 118ml Water - (to 3/4 cup)

  16. 1 cup 146g / 5.1oz Freshly-grated Parmesan cheese

  17. 1 lb 454g / 16oz Vermicelli

  18. Grated Parmesan cheese - for garnish

  19. Chopped fresh chives - for garnish

Instructions Jump to Ingredients ↑

  1. Clean all vegetables and slice into fine julienne, 1/16-inch by 3 inches.

  2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes.

  3. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese.

  4. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

  5. This recipe yields 6 servings.


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