Description
Wide ribbons of pasta tossed in a garlicky wine sauce with blistered veggies and a spicy Italian kick.
Ingredients
- Wide pasta (pappardelle or fettuccine)
- Cherry tomatoes
- Zucchini
- Red pepper flakes
- Olive oil
- Garlic (sliced)
- Onion or shallot (sliced)
- Bell pepper (sliced)
- Fresh basil
- Dry white wine
- Italian seasoning
- Salt & black pepper
- Optional: vegetarian Italian sausage or plant-based crumble
- Parmesan (optional, for serving)
Instructions
- Boil pasta in well-salted water until al dente; reserve 1 cup pasta water.
- Heat olive oil in a wide skillet; sauté onion and bell pepper until softened.
- Add garlic and red pepper flakes; cook until fragrant.
- Toss in zucchini and tomatoes; cook until blistered and juicy.
- Deglaze with white wine; simmer 2–3 minutes to reduce slightly.
- Add pasta, a splash of pasta water, Italian seasoning, and basil; toss to coat.
- Adjust seasoning, add optional sausage if using, and serve hot with Parmesan.
Notes
- For a vegetarian option, use plant-based sausage or crumble.
- Adjust the amount of red pepper flakes to control the spice level.
- Fresh basil enhances the flavor; consider adding more for garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg