Pasta Primavera
Pasta tossed with butter, herbs, and garlic along with sauteed fresh vegetables makes for a healthy and delicious dinner.
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Ingredients
- 1 lb. penne or bowtie pasta
- 1 Tablespoon olive oil
- 4 garlic cloves minced and divided in half
- 2 carrots sliced
- ½ c. chopped onion
- ½ c. julienned sweet red pepper
- ½ c. julienned green pepper
- 1 small zucchini sliced
- 1 small yellow squash sliced
- 1 c. broccoli florets
- ½ lb. mushrooms sliced
- 1/2 c. water
- 1 chicken or vegetable bouillon cube
- ½ c. white wine
- 3 Tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 c. Parmesan cheese grated
- 3 Tablespoons chopped fresh parsley
Instructions
- Cook the pasta according to the package directions. Drain and keep warm.
- Meanwhile, in a large skillet heat the olive oil over medium heat. Add half the garlic and cook for one minute. Add in the carrot, onion, peppers, zucchini, squash, and broccoli. Cook for 10 minutes, stirring every few minutes.
- After 10 minutes, add the mushrooms and reduce heat to low. Continue cooking for 5 minutes.
- Add the remaining garlic, water, bouillon cube, wine, butter, salt, and pepper to the vegetables and cook for 2-3 minutes.
- Remove the pan from heat and stir in the Parmesan cheese.
- Spoon the sauce and vegetables over top of the pasta. Top with fresh parsley and Parmesan cheese.
Notes
Recipe adapted from Taste of Home Cookbook