White Wine Primavera Recipe
Crisp seasonal vegetables over angel hair pasta with basil pesto, lemon, Parmesan and a garlic white wine sauce. Vegan upon request
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add Wine and Broth
Pour in the white wine and vegetable broth. Bring to a simmer and let it reduce for about 5 minutes.
- 4
Cook the Vegetables
Add the zucchini, bell pepper, cherry tomatoes, and asparagus to the skillet. Cook for another 5-7 minutes until vegetables are tender but still crisp.
- 5
Combine Pasta and Sauce
Add the cooked pasta to the skillet along with the basil pesto and lemon juice. Toss everything together until well combined.
- 6
Serve
Remove from heat, season with salt and black pepper to taste. Serve warm, topped with grated Parmesan cheese.
