Loaded with veggies, garlic and a little wine. The perfect light pasta dish.
- 1/2 pound dried linguine
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 3 cups fresh broccoli florets
- 1 cup sliced carrots
- 1 cup sliced red onion
- 1 cup sliced zucchini
- 1/4 teaspoon crushed red pepper
- 1/4 cup dry white wine
- fresh cracked pepper and kosher salt
- freshly grated Parmesan cheese
Cook pasta according to package directions. Strain but reserve 1/4 cup pasta water.
While the pasta is cooking, heat olive oil over medium heat in a skillet large enough to fit the cooked pasta. Once hot add garlic cook just until its fragrant about 30 seconds. Add broccoli. Cook 3 minutes. Stirring occasionally. Add carrots, red onions and zucchini. Cook 3 minutes. Sprinkle with crushed red pepper and pour wine over the top and continue cooking for 5 minutes or until veggies are softened.
Add cooked noodles to the pan. Toss to combine. If pasta seems dry, add reserved pasta water. Season to taste with salt and pepper.
Transfer to a serving platter and top with Parmesan cheese.
Keywords: broccoli, carrots, Food, garlic, pasta, Recipe, red onions, vegetable pasta, vegetables, Vegetarian, white wine, zucchini