One-Pot Pasta Primavera

Servings: 6

Author:

Main Course

Italian

Pasta Vegetables Primavera

Instructions

1 Bring a large pot of salted water to a boil. When boiling, add the gemelli and
cook until desired tenderness 8-10 minutes. Drain the pasta, but reserve 1 cup
of the water and set aside.
2 Heat a large skillet on medium heat. Drizzle the olive oil into the pan and add
the mushrooms and the asparagus. Saute for 5-8 minutes.
3 Next add in the shallot and zucchini. Season with salt and pepper to taste and
saute for another 5-8 minutes. Add in the cherry tomatoes and continue to saute
until everything is tender. Turn the heat off. Tear the fresh basil over the
skillet.
4 Add the cooked pasta to the vegetable skillet and mix together.
5 Reheat the same pot the pasta cooked in on medium. Add in 3 tbsp of the butter
and melt. When the butter starts to turn frothy, add in the minced garlic and
brown lightly.
6 Add in the dried oregano, parsley, garlic powder, and cup of reserved pasta
water. Stir together and bring everything to a boil, then lower heat and
continue to simmer for 2-3 minutes. Pour the sauce all over the pasta and
vegetable skillet.
7 Stir the entire skillet together so that the sauce goes evenly over everything.
Finally, with the heat still off, stir in the parmesan.