Easy Veggie Pasta
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 8 oz strozzapreti, or pasta of your choice **Reserve 1/3 cup of the cooking water
- 2 tbsp olive oil
- 4 oz button mushrooms, quartered
- ¼ yellow onion, diced
- ¼ red bell pepper, diced
- ½ zucchini, diced
- ½ yellow squash, diced
- A handful of grape tomatoes
- 5 asparagus spears, woody ends removed, cut into thirds
- ¼-½ tsp crushed red pepper flakes, to taste
- 2 tbsp butter
- 2 cloves of garlic
- ¼ cup dry white wine
- 1 cup baby spinach
- Sea salt and freshly cracked pepper, to taste
- Freshly grated parmesan, for serving
Instructions
- Cook the strozzapreti or your pasta of choice in a large pot of well-salted water, per package instructions. Drain, reserving ⅓ cup of pasta cooking water.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, and bell pepper, then cook, stirring often, for 3 minutes.
- Add the zucchini, yellow squash, tomatoes, and asparagus along with the crushed red pepper flakes, and cook, stirring frequently, for 5 minutes. Pour the veggies into a bowl and set them aside for a few minutes.
- Add the butter to the hot skillet, and once melted, add the garlic and wine, then cook, stirring often, for 1 minute.
- Add the drained pasta, baby spinach, and the sauteed veggies to the large skillet. Add a few tablespoons of reserved cooking water, then toss until well-coated. Reduce the heat to medium, and cook, stirring occasionally, for 2 minutes. Add a little more reserved cooking water, if needed–taste and re-season with sea salt and freshly cracked pepper to taste.
- Serve immediately, along with freshly grated Parmesan on the side. Enjoy!