Pasta Primavera

Ingredients

• 2 oz uncooked pasta (cook according to package)
• ¾ tsp olive oil
• ¼ carrot (large, peeled and sliced diagonally)
• ⅛ cup broccoli (cut into bite-size pieces)
• ⅛ red pepper (seeded and sliced into strips)
• 1 ½ tsp butter (or olive oil)
• 1 ounce mushrooms (washed and sliced)
• ¼ zucchini (sliced diagonally)
• 1 cloves garlic (minced)
• ⅛ onion (diced)
• 2 tbsp vegetable broth
• 1 tbsp white wine (or cooking wine, optional)
• ⅛ cup parmesan (grated)
• 2 tbsp basil (fresh, diced, optional)
• 2 tbsp peas
• salt and pepper (to taste)

Instructions

1. For the vegetables: Heat oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook about 1 additional minute. Add the red peppers, mushrooms, and zucchini and cook about 5 minutes. Remove the vegetables from the skillet and set aside.
2. For the sauce: Add the garlic, onions, wine, and broth to the skillet and cook over high heat. Bring to a low boil and then cook for an additional 5 minutes. Stir in the Parmesan and allow the cheese to melt. Add salt and black pepper to taste.
3. Add all the vegetables to the sauce along with the peas. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with basil and serve.

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