Cleaning Out The Crisper Pasta

Cleaning Out The Crisper Pasta




Prep Time: 25 Min
Cook Time: 25 Min

Yields: 4+ Servings

WHAT YOU NEED

• 12oz Dry Mafalda Pasta (Sub Spaghetti, Fettucine, or other Long Pasta Noodles)
• 1/4 C EVOO
• 1 Tbsp. Unsalted Butter
• 4 cloves Garlic, crushed & minced
• 1/2 Red Onion, chopped
• 2 Bell Peppers (not green), chopped
• 100g Grape Tomatoes
• 1 Zucchini, halved lengthwise and sliced (half moons)
• 200g Cremini Mushrooms, quartered
• 1/2 C White Wine
• 2 Tbsp. Fresh Basil, chopped
• 1/4 C Fresh Parsley, chopped
• 1 Tbsp. Fresh Dill, chopped
• 1/4 C + Grana Padano, grated
• 1/4 C + Feta, crumbled
• 1/2 Lemon, juiced
• 1 Tsp. Red Pepper Flakes
• 1 Tsp. Dried Oregano
• 1Tsp. Salt-Free Sundried Tomato Herb Seasoning
• Sea Salt

DIRECTIONS

• Fill a large, deep pot with cold, heavily salted water. Set to medium high, cover, and bring to a boil.
• In the meantime, begin heating the EVOO, butter, pepper flakes, dried oregano, and garlic in a large, deep skillet set to medium. Once heated, let the spices & garlic sizzle for about a minute before adding in the onion, bell pepper, and a generous pinch of sea salt. Cook for about 4 minutes and add the grape tomatoes. Season again with sea salt and let everything cook for another 2 minutes
• Add the mushrooms and another pinch of sea salt. Stir and cook until mushrooms have released liquids & cooked down. Add the zucchini, sundried tomato seasoning, and another pinch of sea salt. Pour in the wine and let the veggie mixture simmer in the wine until it is mostly reduced (roughly 5 minutes).
• While the wine simmers, add your pasta to the boiling water and cook a tiny bit less than al dente as we will finish the noods in the sauce.
• Strain the noodles directly in to the veggies and toss until combined. Add the grana padano, fresh chopped parsley, basil, and dill, juice from half the lemon, and some of the pasta cooking water. Continue to toss as the pasta releases starch, a shimmery sauce will develop. 
• Remove from heat and taste. Adjust salt if desired. Garnish dish with crumbled feta and fresh dill fronds. Serve & enjoy!

HAPPY VEG