Pasta Primavera Vegetable Medley (Printable Version)
# What You’ll Need:
01 -
2 tablespoons extra virgin olive oil
02 -
½ cup onion, diced (about ½ a small onion)
03 -
2 tablespoons garlic, minced (about 6 cloves)
04 -
¼ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
¼ teaspoon red pepper flakes (optional)
07 -
1 ½ cups cherry tomatoes, halved (about 8 oz)
08 -
8 oz mushrooms, sliced
09 -
1 cup zucchini, quartered
10 -
1 cup frozen corn, defrosted
11 -
¼ cup grated Parmesan cheese
12 -
¼ cup white wine
13 -
8 oz pasta (3 cups dried pasta)
14 -
½ cup fresh basil, sliced thinly
15 -
¼ cup pasta water
# Steps to Follow:
01 -
Bring a large pot of water to boil and follow the instructions for the specific dried pasta being used.
02 -
Heat extra virgin olive oil in a large sauté pan on medium heat for 3-4 minutes until shimmering. Add onions, garlic, salt, pepper, and red pepper flakes. Sauté for 5 minutes, stirring every minute.
03 -
Add mushrooms and white wine to the pan. Cook for 5-7 minutes until mushrooms change color and become tender.
04 -
Add pasta to the boiling water and cook according to package directions, ensuring pasta is al dente (1-2 minutes less than full cook time).
05 -
Before draining, scoop out ½ cup of starchy pasta water.
06 -
Add cherry tomatoes, zucchini, and corn to the pan with the cooked mushrooms. Sauté for 3 minutes.
07 -
Remove pan from heat. Stir in cooked pasta, reserved pasta water, Parmesan cheese, and fresh basil until the sauce and vegetables coat the pasta.
08 -
Stir and serve immediately. Enjoy your Pasta Primavera.
# Additional Notes:
01 -
Organic dried semolina pasta is recommended, but gluten-free pasta or zucchini noodles are great alternatives.
02 -
To make it vegan, omit the Parmesan cheese.
03 -
For added protein, pan-seared chicken or shrimp can be served on top.
04 -
Cooking pasta al dente is key to achieving the best texture for this dish.