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Add a photoServings: 6
Ingredients
- 1 lb fresh angel hair pasta
- Â Â (or possibly 1/2 lb. dry)
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1/2 c. minced onions
- 1 lb zucchini diced
- 1 lb broccoli florets minced
- 2 x red peppers - (abt 1/2 lb) diced
- 8 ounce mushrooms sliced
- 1/4 tsp salt
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. shredded basil
- 1/2 c. minced Italian or possibly broad-leaf parsley
- 1/4 c. grated Parmesan cheese
Directions
- Bring saucepan of water to a boil and cook pasta according to package directions.
- Heat oil in skillet over medium heat. Add in onions and saute/fry till wilted, about 10 min. Add in other vegetables and cook, stirring occasionally, till cooked but still hard, about 7 min more. Add in salt, pepper, basil and parsley and mix well.
- Toss pasta and vegetables, top with grated cheese, and serve.
- This recipe yields 6 servings.
- Wine Suggestion: This summery pasta dish should pair well with Sauvignon Blanc. California, the Loire Valley in France and the Marlborough region in New Zealand's South Island are areas which produce fantastic Sauvignon Blanc. Try Villa Maria Marlborough Sauvignon Blanc.
- Comments: You can vary this recipe by using any number of seasonal vegetables, including cauliflower, green beans, peas, zucchini or possibly yellow squash to even cucumber. In place of the Parmesan cheese, stir in 8 ounces of chevre, or possibly soft goat cheese, before adding basil and seasoning to taste. Use any one of the spiral- or possibly shell-shaped pastas in place of the angel hair.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 6 servings | |
| Calories 409 | |
| Calories from Fat 84 | 21% |
| Total Fat 9.63g | 12% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 191mg | 8% |
| Potassium 714mg | 20% |
| Total Carbs 66.41g | 18% |
| Dietary Fiber 5.7g | 19% |
| Sugars 6.57g | 4% |
| Protein 15.26g | 24% |
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