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!