Pasta Primavera Bowl
Light and delicious this Pasta Primavera is perfect for an easy weeknight meal because it takes only 30 minutes to make. Or lovely for date night with a great bottle of wine!
Servings 4 bowls
Ingredients
- 1 cup mushrooms sliced
- 1 small zucchini sliced
- 1 small yellow squash sliced
- 5-6 stalks asparagus sliced into bite sized pieces
- ½ red onion sliced
- 1 cup cherry tomatoes sliced in half
- 1 clove garlic minced
- ½ basil roughly torn
- ½ cup chicken stock
- ¼ cup white wine
- ½ cup parmesan cheese
- ¾ tsp salt
- ½ tsp pepper
- pinch red pepper flakes
- 2 tbsp butter
- 2 tbsp olive oil
- 1 16 oz package Fettuccini or your favorite pasta
Instructions
- Slice the mushrooms, asparagus and onion. Remove the ends from the squash, slice in half lengthwise and then into half moons. Cut the cherry tomatoes in half.
- Start with the vegetables. Heat the butter & olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook for 1 minute.
- Next add the zucchini, yellow squash, asparagus and tomatoes. Season with salt, pepper and red pepper flakes. Cook until softened about 3 minutes.
- For the sauce, add the minced garlic to the skillet, and cook until fragrant about 1 minute.
- Next, pour in the chicken broth and wine. Stir and scrape the bottom of the pan to loosen all the browned bits (that’s where all the flavor is!). Cook for 3 to 4 minutes, until reduced by about half. Stir in the Parmesan, and allow the cheese to melt.
- Add the cooked pasta and mix everything together well. If the sauce is too stiff, add a ladle of pasta water.Top with torn basil and Parmesan cheese.