Vegetable Garden Pasta
This Vegetable Garden Pasta is a savory and delicious way to eat your veggies. And, it makes a healthy weeknight dinner.
Ingredients
- 12 ounces whole grain reginetti (any shape will work)
- 1 tablespoon olive oil
- 2 cups cherry tomatoes (halved)
- 2 cups fresh kale (torn into pieces with center ribs removed)
- ½ red bell pepper (sliced)
- 1 small zucchini (sliced)
- ½ yellow onion (chopped)
- ½ cup dry white wine (I used Sauvignon Blanc)
- 1 lemon (zested and juiced)
- 4 garlic cloves (minced)
- 1 teaspoon dry oregano
- ½ teaspoon red pepper flakes (or to taste)
- ¼ cup fresh parsley (chopped)
- Parmesan cheese
- Salt and black pepper to taste
- Chives (for garnish) (chopped)
Instructions
- Cook the pasta in salted boiling water according to package instructions. Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
- In a large pan heat olive oil over medium-high heat until the oil is shimmering but not smoking. Reduce the heat to medium-low. Add zucchini and bell pepper then sauté for about 2 minutes.
- Add the onions, garlic, oregano, and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
- Add the chopped parsley, kale, and tomatoes, toss for about 1 minute. Season with salt and black pepper.
- Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if needed. Remove the pasta from heat.
- To finish, sprinkle a grated Parmesan cheese and chives.