Vegetable Primavera Pasta Recipe
This Vegetable Pasta Primavera Recipe is SO easy to make! The best vegetable pasta that is delicious, simple and healthy!
Ingredients
- 2 tablespoons olive oil
- ½ cup onion (diced (about ½ a small onion))
- 2 tablespoons garlic (minced (about 6 cloves)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes (optional)
- 1.5 cups cherry tomatoes (halved - about 8 oz)
- 8 oz mushrooms (sliced)
- 1 cup zucchini (thinly sliced)
- 1 cup frozen corn (defrosted)
- ¼ cup Parmesan cheese
- 1/2 cup white wine
- 8 oz pasta (gluten free I necessary)
- ½ cup fresh basil (sliced thinly)
Directions
- 1
In a large pot bring water to a boil for pasta.
- 2
Heat olive oil in a separate large sauté pan. Add onions, garlic, salt, pepper and red pepper flakes. Sauté on medium heat for 5 minutes, stirring every minute or so.
- 3
Once onions are translucent, add mushrooms and white wine. Cook for 5-7 minutes until they change color and start to get tender.
- 4
While mushrooms cook, add pasta to boiling water and cook per directions on the package. Note: cook pasta to al dente, about 1-2 minutes less than needed.
- 5
Before draining pasta, scoop ½ cup starchy pasta water out of the pot.
- 6
Add tomatoes, zucchini, frozen corn to the pan with the veggies. Sauté for 3 minutes.
- 7
Remove pot from heat. Stir in cooked pasta, pasta water, parmesan cheese and fresh basil.
- 8
Stir & enjoy!