This is pretty much my end all be all dish. I’ve been making it for years. It has always been my go to for “me nights.” Those Friday nights when I’m doing absolutely nothing, I make this dish, turn on a movie & I’m in heaven.
It’s so simple, but full of so many delicious flavors from all the veggies. I wanted to share the recipe with you so that you can partake in the magic that is this pasta!
The beautiful thing about this dish is you can really add or subtract whatever veggies you want. I’ve made it a lot with just zucchini & onions. I’ve added frozen peas. Anything goes.
Obviously, get your pasta cooking. Please, please, please salt your pasta water well. I mean, seriously. Please! It will make your pasta so much better! Also, under cook the pasta! It will finish cooking with the veggies. I always take off at least two minutes from what the package says.
While the pasta cooks, I get my veggies going. To a large pot, I add a good bit of olive oil & bring it to medium high heat. I chop a zucchini & yellow squash, then add it to my pot.
This is very important! If you want your squash to get browned & golden do not salt it immediately! The salt will draw the moisture out so that your squash will just get squishy. Gross. So, add the squash to the hot pan, let it cook for a few minutes until it gets golden & then season!
After the squash is ready to go, I turn my heat to medium low to add my diced onion & garlic. This cooks for about two minutes before I add my mushrooms. You may need to add more oil at this point if the pan looks dry. Season!
Okay, already amazing. Right?
If I have white wine in my fridge I like to add a good splash of it at this point. The mushrooms are just asking to soak up something incredible. Usually I have wine so it’s no problem. I add chicken stock as well. Season again!
I let this simmer until it reduces by half & then add the sun dried tomatoes. Yes, it can get better. Season!
The pasta should be done at this point. If you time it right, I like to directly transfer the pasta from the water to the veggies with a slotted spoon. That way a little of the delicious, salty, starchy water mixes in with the existing sauce.
I think this next step is crucial. Before I mix the veggies & the pasta together, I add my shredded asiago cheese directly onto the pasta. That way the cheese melts directly to the pasta ( ensuring you have some in every bite ) & it will also help the sauce stick to the pasta. I like to add a tablespoon of butter at the very end too.
That’s why I love this recipe! It has all of my favorite things! Veggies, pasta, cheese, wine!
Okay, I know I’ve said season like a ton so I want to make sure you know what I mean. For some reason we have learned to just salt & pepper everything once the food is done. OMG. THIS KILLS ME. If you do this your food is just going to taste like your food & salt. So instead of having this amazing, flavorful broccoli, you’ll have bland broccoli & salt. You will probably also add way too much salt to try to fix this problem. Every time you add something to your dish you should season a little. That way every single layer is fully seasoned.
I love this dish. It’s so comforting & it always reminds me of all those restful nights I’ve made it on before!
Bon Appetit!
ellyn
Servings: 4
Ingredients:
Always: salt, pepper, garlic powder & olive oil.
- Pasta ½ lb – I like to use farfalle!
- 1 medium zucchini
- 1 medium yellow squash
- 1 red onion
- 2 garlic cloves
- 6 bella mushrooms
- ¼ cup white wine
- ½ cup chicken stock
- 4 oz jar sundried tomatoes
- ½ – 1 cup asiago cheese, shredded
- 1 tablespoon butter – optional
Instructions:
- Bring a large pot of heavily salt water to a boil. Add pasta. Cook al dente – about 2 minutes less than what the package says.
- In a large pot or skillet, heat 1 tablespoon of olive oil to medium high heat. Add chopped zucchini & yellow squash. Let cook – unseasoned – until brown & golden.
- Lower heat to medium low & add diced onion & garlic. Cook for another 1 – 2 minutes. Season with salt, pepper & garlic powder.
- Add sliced mushrooms, let cook another minute, then add wine & chicken stock. You could also omit the wine & just do chicken stock.
- Let this simmer on low & let the sauce reduce by ½.
- Add chopped sun dried tomatoes. Check seasoning & adjust.
- Add warm pasta & cover with shredded cheese directly onto the pasta. Allow the cheese to melt to the pasta before mixing.
- Add butter & top with fresh basil.
- Enjoy!
