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!
½cupparmesan cheese + additional for topping the pasta
¾teaspoonsalt
½teaspoonpepper
pinchred pepper flakes
2tablespoonbutter
2tablespoonolive oil
116 oz. packageFettuccini or your favorite pasta
Instructions
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.
Notes
Want a heartier meal? - Add leftover rotisserie chicken or shelled, deveined shrimp - just cook them thru until they are pink and no longer opaque. Substitutions - No fresh veggies? Substitute with frozen vegetables. Jarred pesto can be used in place of fresh basil.