Imagine my surprise, then, when Brian's pasta suggestion was NOT for the usual red sauce but for a veggie-packed pasta primavera! So this recipe is actually his idea. I tweaked it a tiny bit but for the most part it was all him. This is also one of those recipes that we sort of made up as we went along so it's quite forgiving with measurements and ingredients. You can use your cook's intuition and just have fun with it! Definitely take advantage of whatever fresh veggies you have available. 'Tis the season!
Garden Fresh Pasta Primavera
1 medium zucchini squash, sliced into 1/4-inch half moon shapes
1 meduim yellow squash, sliced into 1/4-inch half moon shapes
1 large carrot, peeled and cut into 2-inch long slices
1 bunch broccoli, cut into florets
1/2 pepper (yellow, red, or orange), cut into 2-inch long slices
1 pint cherry tomatoes, halved
1 tbsp. extra virgin olive oil
1/4 cup white wine, plus more if needed
1 lemon, juiced
Handful fresh basil leaves, torn
Fresh ground salt and pepper, to taste
2 servings cooked pasta
1. Preheat a large skillet over medium heat. Add olive oil and heat. Once the oil is good and hot, add the squash, carrot, broccoli, and pepper. Saute for about 5 minutes.
2. Add the white wine, lemon juice, and cherry tomatoes. Stir and cover with a lid. Cook for 5-10 minutes, stirring occasionally, adding more wine if the veggies start to stick. Be careful not to overcook the veggies - you want them crisp-tender, not soggy.
3. When most of the wine has cooked away and the veggies are cooked but still crisp, season to taste with salt and pepper and stir in fresh basil leaves. Serve over cooked pasta.
|The best part of cooking with wine is (of course) drinking some along the way!|