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
- Bring saucepan of water to a boil and cook pasta according to package directions.
- 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.
- Toss pasta and vegetables, top with grated cheese, and serve.
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.
- Serving Size: Serves 6
- Calories: 530
- Carbohydrate Content: 80 g
- Cholesterol Content: 85 mg
- Fat Content: 16 g
- Fiber Content: 12 g
- Protein Content: 22 g
- Saturated Fat Content: 3 g
- Sodium Content: 310 mg