This dish was completely made on the fly. Pulled out whatever veggies I had in the fridge and basically seasoned and sauteed them. You can absolutely sub in any veggies you have on hand for this dish. Same goes for the pasta selection; I used spaghetti because it was all I had on hand. Next time I give this a go, I will probably use penne.
- 1 lb pasta of choice
- 1 tbs olive oil (+ more)
- garlic powder, sea salt and ground pepper to taste
- 3 cups chopped mushrooms
- 2 medium zucchini, chopped
- 1 cup snap peas
- 5 campari tomatoes, sliced in half
- 2 strips bacon, chopped
- 3 cloves garlic, grated
- 3 tbs fresh basil, chopped
- 3/4 cup vegetable broth
- 1/4 cup red wine (or more broth)
- optional grated Parmesan cheese
Boil your pasta, as per instructions on package or your own personal preference.
In a large skillet, heat the olive oil on medium high. Add half of the mushrooms and sauté, seasoning with the garlic powder, salt and pepper. You cannot over crowd the pan because they will take forever to cook, so you must sauté in batches. And after each batch, add more olive oil to the pan and season each set of veggies with the garlic powder, salt and pepper. After the mushrooms are done remove from pan, place in a tupper and saute all of the zucchini. Next, sautee the bacon, snap peas and tomatoes for a few minutes. Finally, add all of the veggies back into the pan with the garlic and basil. Combine all together and add the broth and wine. Allow to simmer for 3-4 minutes stirring occasionally, or until the veggies soak up most of the juice.
Remove veggies from heat and in a large bowl, mix pasta and veggies all together.
Yields 4 servings.