- 1 pound of your favorite pasta (spaghetti, penne, bowtie, etc.)
- 1 zucchini, thinly sliced on the bias
- 1 small red onion, thinly sliced
- 1 bell peper, thinly sliced
- 3 carrots, julienned or thinly sliced on the bias
- 2 garlic cloves, minced
- 1 bag spring peas (fresh or frozen)
- 1 bunch swiss chard or Tuscan kale chiffonade (shredded or finely cut)
- fresh basil chiffonade
- Grgich Hills Estate olive oil for dizzling on top
- salt and pepper to taste
- lots of freshly grated parmesan
- your favorite marinara sauce (optional)
- Grgich Hills Estate Zinfandel
- In a large pot, boil salted water for cooking the pasta. Cook according to pasta packaging.
- While pasta is cooking, wash and prep vegetables. In a large sauté pan, heat a tablespoon or two of your favorite cooking oil.
- Add vegetables, basil, salt and pepper to the pan and toss to combine. Cook until vegetables are tender or al dente, not mushy. Just before the vegetables are done, decide if you want to add marinara sauce. If so, add the sauce and a generous splash of Zinfandel to the pan, mix to combine and let simmer for a few minutes more, to allow sauce to reduce a bit and vegetables to finish cooking. Turn off heat.
- By now your pasta should be cooked al dente, drained and rinsed. Serve pasta in bowls and top with your vegetable mix. If you left out the marinara sauce, now's the time to drizzle Grgich Hills Estate extra virgin olive oil on top of your pasta bowl. Top all with freshly grated parmesan.
- Sit down and enjoy your meal with a glass of Grgich Hills Estate Zinfandel.
Recipe courtesy of Lauren Rigby