Orechiette Orgogliose Con Verdure e Vino Bianco Recipe Garlecchina

• 1 lb. orechiette pasta
• 1 large bunch arugula, washed
• 1/2 bunch basil, washed and chopped
• 1/2 bunch basil, washed and chopped
• 2 cans artichoke hearts, drained and chopped in thirds
• 1/2 cup sun dried tomatoes in oil, chopped in fine strips
• 1/2 large red pepper, diced
• 1/3 large, sweet white onion, diced
• 2 medium zucchini, washed, sliced in thin rounds DO NOT PEEL
• 1/2-1/3 cup Parmesan cheese, grated
• 3/4 cup dry white wine (Chardonnay is good)
• 7-8 small cloves garlic, crushed- USE ALL
• extra virgin olive oil for sauteing
• cracked black pepper to taste
• salt for water

1. Wash, cut, and set aside all vegetables/ingredients.
2. Cook pasta according to time on box.
3. Prepare large frying pan, coat bottom with extra virgin olive oil.
4. Turn on medium-high.
5. Let heat 2 minutes.
6. Crush garlic into oil-coated pan.
7. Stir with sturdy spatula.
8. Let sit 1 minute.
9. Stand back a few feet (smoke will rise), and pour in white wine.
10. Stir constantly for 3-5 minutes until alcohol/most of the moisture is reduced.
11. Turn on high.
12. Sautee onions and peppers for five minutes, stirring occasionally.
13. Add zucchini.
14. Let sit for several minutes until it, and all veggies, are no longer crunchy.
15. Add artichokes and sun dried tomatoes.
16. Stir in.
17. Now would be a good time to add desired amount of black pepper.
18. Do not add salt.
19. Add arugula and basil together, stir in and let wilt.
20. If vegetables are done before pasta, turn heat to low.
21. Drain pasta, mix in, turn heat on medium, toss together, and add parmesan for a zesty finish.
22. Serve, and sprinkle atop some hot red pepper flakes to kick it up a bit.

orechiette pasta, arugula, basil, basil, hearts, tomatoes, red pepper, sweet white onion, zucchini, parmesan cheese, white wine, garlic, extra virgin olive oil, cracked black pepper, salt

Taken from www.chowhound.com/recipes/orechiette-orgogliose-con-verdure-vino-bianco-11473 (may not work)