Sautéed Mixed Vegetables With Pasta, Pitta-style

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Sautéed Mixed Vegetables With Pasta, Pitta-style

Serves 6

 

You can vary this recipe by using any number of

seasonal vegetables, including cauliflower, green

beans, peas, zucchini or yellow squash—even

cucumber. In place of the Parmesan cheese, stir in 8

ounces of chèvre, or soft goat cheese, before adding

basil and seasoning to taste. Use any one of the

spiral- or shell-shaped pastas in place of the angel

hair.

 

 

 

1 lb. fresh angel hair pasta, or ½ lb. dried

3 Tbs. extra-virgin olive oil

½ cup chopped onions

l lb. zucchini, diced

l lb. broccoli florets, chopped

2 red peppers (about ½ lb.), diced

8 oz. mushrooms, sliced

¼ tsp. salt

Freshly ground black pepper to taste

½ cup shredded basil

½ cup chopped Italian or broad-leaf parsley

¼ cup grated Parmesan cheese

1. Bring saucepan of water to a boil and cook pasta

according to package directions.

2. Heat oil in skillet over medium heat. Add onions

and sauté until wilted, about 10 minutes. Add other

vegetables and cook, stirring occasionally, until

cooked but still firm, about 7 minutes more. Add salt,

pepper, basil and parsley and mix well.

3. Toss pasta and vegetables, top with grated cheese,

and serve.

 

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 that produce fantastic

Sauvignon Blanc. Try Villa Maria Marlborough Sauvignon

Blanc.

 

PER Serving: 530 CAL; 22 G PROT; 16 G TOTAL FAT (3

SAT. FAT); 80 G CARB.; 85 MG CHOL; 310 MG SOD.; 12 G

FIBER

 

 

 

 

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