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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
- 1 cup mushrooms sliced
- 1 small zucchini squash sliced
- 1 small yellow squash sliced
- 5-6 stalks asparagus sliced into bite sized pieces
- 1/2 red onion slice
- 1 cup cherry tomatoes sliced in half
- 1 clove garlic minced
- 1/2 basil roughly torn
- 1/2 cup chicken stock
- 1/4 cup white wine
- 1/2 cup parmesan cheese + additional for topping the pasta
- 3/4 tsp salt
- 1/2 tsp pepper
- pinch red pepper flakes
- 2 tbsp butter
- 2 tbsp olive oil
- 1 16 oz. package Fettuccini or your favorite pasta
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.
Calories: 119kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 453mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 14.4mg | Calcium: 107mg | Iron: 0.9mg