Farmers’ Market Veggie Pasta

Serving Size: 2-3

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Ingredients:

1/2 lb. Pappardelle’s Farmers’ Market Finds Fusilli Blend
2 Tbsp. extra-virgin olive oil
1/2 lb. mushrooms, sliced
1 small red onion, chopped
1 medium zucchini, cut into 1⁄4-inch half moons
4 cloves garlic, thinly sliced
Salt & pepper, to taste
2 cups cherry tomatoes, halved
2 medium carrots, peeled & shaved into ribbons
1/2 cup white wine
2 Tbsp. butter
1/2 cup Parmesan cheese, shredded, plus more for garnish
1/2 cup fresh basil leaves, torn

Instructions:

Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Reserve 1⁄2 cup pasta water, drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion and zucchini and season with salt & pepper. Cook, stirring occasionally, for about 3 minutes. Stir in garlic and tomatoes, cooking for an additional 5 minutes.
Add carrots and another pinch of salt, cooking 1 minute longer.
Stir in wine and simmer until reduced by half, about 2 minutes. Add reserved pasta water and butter and bring to a boil until butter is melted.
Stir in pasta, then toss to coat with sauce. Remove from heat and stir in Parmesan cheese and basil.
Divide servings and top with additional Parmesan cheese. Serve and enjoy!