Easy Pasta Primavera
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Light, fresh and full of garden vegetables, this pasta primavera is a quick and tasty summer meal.
Course:
Main Dish
Servings: 8 servings
Ingredients
- 1 lb pasta I like Pappardelle
- 2 Tbsp extra virgin olive oil
- 3 large shallots about 1 cup, minced
- 2 cloves garlic minced
- 2 red orange or yellow bell peppers, coarsely chopped
- 1 large green zucchini cut in half lengthwise and sliced into half moons
- 1 large yellow squash cut in half lengthwise and sliced into half moons
- 2 cups grape tomatoes halved
- 1 cup dry white wine
- 2/3 cup grated parmesan cheese
- 3 scallions sliced
- 1/4 cup basil thinly sliced
- 2 Tbsp Italian parsley minced
- Kosher salt and pepper
- Extra virgin olive oil to finish
- Grated parmesan and minced herbs to garnish
Instructions
-
Cook the pasta according to package instructions and reserve 2 cups of the pasta water.
-
While the pasta cooks, cook the vegetables.
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Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for two mins, stirring frequently.
-
Add the peppers, zucchini and squash. Season with salt and cook for about 5 mins, stirring frequently.
-
Stir in the tomatoes and cook for 8-10 mins. Add the white wine, 1 cup of reserved pasta water and the parmesan cheese.
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Bring to a boil and reduce to a simmer. Season with salt and pepper.
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Stir in the cooked pasta, scallions and herbs. Add additional pasta water to thin if necessary.
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To serve, drizzle with extra virgin olive oil and sprinkle with parmesan and fresh herbs.