Bucatini Primavera Recipe
seasonal vegetables + roasted tomatoes + white wine herb sauce
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Ingredients
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Ingredients
Method
Directions
Roasting the Tomatoes
Preheat the oven to 400°F (200°C). On a baking sheet, spread the cherry tomatoes and drizzle with 1 tablespoon of olive oil, salt, and black pepper. Roast for 20-25 minutes until blistered.
Preparing the Pasta
In a large pot of boiling salted water, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Sautéing the Vegetables
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add diced zucchini, bell pepper, and asparagus. Cook for 5-7 minutes until vegetables are tender.
Making the Sauce
Pour in the white wine and let it simmer for 3-4 minutes. Add the roasted tomatoes, basil leaves, and salt and pepper to taste. Mix well.
Combining Ingredients
Add the cooked bucatini to the skillet and toss to combine. If the mixture is too dry, add reserved pasta water a little at a time until desired consistency is reached.
Serving
Serve the Bucatini Primavera hot, garnished with shredded Parmesan cheese and additional fresh basil if desired.