Ingredients:

• 2 tablespoon olive oil
• 3 shallots (minced)
• 4 ounces shiitake mushrooms (stemmed; sliced 1/4 inch thick)
• 6 ounces cremini mushrooms (sliced 1/4 inch thick)
• a pinch of salt
• 2 garlic cloves (minced)
• 1/2 teaspoon dried thyme
• 2/3 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1/2 lb campanelle (about 3 cups)
• 2 tablespoons grated cheese (Parmesan)
• 1 tablespoon  chopped fresh parsley
• 1 teaspoon limon juice
• blackpepper

Instructions:

1. Heat olive oil over medium heat in a 10-inch skillet. Add the shallots and cook until softened, 2 to 3 minutes. Increase the heat to medium-high, stir in the shiitake mushrooms, and cook for 1 minute. Stir in the cremini mushrooms and salt, and cook until golden brown, about 6 minutes. Stir in the garlic and thyme, and cook until fragrant, about 30 seconds. Transfer the mushrooms to a bowl and cover to keep warm.
2. Stir the broth into the skillet and bring to boil, scraping up any browned bits. Stir in the cream, bring to a simmer, and cook until the sauce has thickened slightly and reduced to about 2/3 cup, about 4 minutes.
3. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon salt and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
4. Add the cooked mushrooms, sauce, Parmesan, parsley, and lemon juice to the pasta and toss to combine. Adjust the sauce consistency with the reserved cooking water as desired.

Ingredients:

• 1 teaspoons extra virgin olive oil
• 1 medium zucchini (halved lengthwise; sliced 1/4 inch thick)
• 1/2 cup cherry tomatoes (halved)
• 1 medium carrots (peeled; sliced 1/2 inch thick)
• 1 small onion (sliced thin)
• 1/2 medium red bell pepper (stemmed; seeded; cut into 1/4-inch pieces)
• pinch of salt
• 1 1/2 tablespoons tomato paste
• 2 medium cloves garlic (minced or pressed)
• red pepper flakes
• 3/4 cups low-sodium chicken broth
• 1/4 pound rotini pasta (about 1 1/2 cups)
• 1 1/2 cups baby arugula (washed; stemmed)
• 2 tablespoon minced fresh basil
• ground black pepper
• grated Parmesan cheese (for serving)

Instructions

1. Bring 4 quarts of water to a boil in a large pot for the pasta.
2. Meanwhile, heat 1 teaspoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the zucchini and cook, stirring often, until well browned, about 3 minutes. Add the cherry tomatoes and toss to combine and wilt slightly. Transfer to a large bowl and set aside.
3. Add 1 more teaspoon oil to the now-empty skillet and return to medium-high heat. Add the carrots, onion, red pepper, and 1/4 teaspoon salt. Cover and cook until the onions and peppers have softened, about 5 minutes. Stir in the tomato paste and continue to cook until it begins to brown, about 1 minute. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 1 minute; cover and set aside.
4. Stir 1 tablespoon salt and the pasta into the boiling water and cook, stirring often, until al dente. Reserving 1/2 cup of the pasta water, drain the pasta and return it to the pot. Gently stir the sautéed zucchini-tomato mixture, carrot-sauce mixture, arugula, basil, and remaining olive oil into the pasta. Cover and let sit off the heat until the vegetables are hot, about 1 minute. Add the reserved pasta cooking water as needed to loosen the sauce. Season with salt and pepper to taste. Serve, passing the Parmesan cheese separately.

Malzemeler:

• 2 küçük patlıcan
• 1 orta boy kabak
• 2 havuç
• 250 gr mantar (baby bella)
• 1 kırmızı dolma biberi
• 1 sarı dolma biberi
• 1 orta boy kuru soğan
• 3 orta boy domates
• 1 paket makarna (burgu (rotini), kelebek, …)
• 2 yemek kaşığı zeytinyağı
• Bir tutam tuz, karabiber

Ayrıca

• Rendelenmiş peynir
• İnce ince kıyılmış maydanoz

Hazırlanması:

Patlıcanları alacalı soyup daireler şeklince bir parmak kalınlığında doğrayın. Bol tuzlu soğuk suda yarım saat bekletin. Kabak ve havuçları kazıyıp onları da daireler şeklinde doğrayın.  Biber, domates, ve soğan boyuna ikiye kesip yarım halkalar şeklinde doğrayın. Son olarak da mantarları boyuna ince ince doğrayın.

Büyükçe bir tavada yağı ısıtıp soğanı 3-4 dakika orta ateşte kavurun. Havuçları ekleyip 2-3 dakika daha kavurun. Kalan sebzeleri ve domatesi de ekleyip bıraktıkları suları çekene kadar orta ateşte pişirin. Tat vermesi için bir tutam tuz ve karabiber ekleyip karıştırın.

Bu sırada büyükçe bir tencerede su kaynatın. Su kaynayınca bolca tuz ekleyip makarnayı pişirin ve suyunu süzün.

Makarna ve sebzeleri büyük tencerede karıştırın. Servis yaparkan sebzeli makarnanın üzerini rendelenmiş peynir ve maydanoz ile süsleyin.

Bu tarife brokoli, kuşkonmaz, bezelye, yeşil fasulye gibi başka sebzeler de ekleyebilirsiniz.