Pasta Primavera

Serves: 4-6 people

• 6 tbsp. extra virgin olive oil

• 3 cloves garlic, minced

• 6 oz. button mushrooms, quartered

• 1 cup small broccoli florets, blanched

• ½ cup frozen peas

• 1 small zucchini, quartered lengthwise, cut to 1” lengths, blanched

• 1lb. spaghetti, cooked al dente

• ⅔ cup grated Parmesan

• 2 tbsp. unsalted butter

• Kosher salt and pepper, to taste

• 1 cup grape tomatoes, halved

• 2 tbsp. thinly shredded basil

• ½ cup lightly toasted pine nuts (optional)

1. Heat 5 tbsp. olive oil in a 12” skillet over medium heat. Add ⅔ of the garlic and cook until golden, about 2 minutes. Add mushrooms and cook until golden, about 3 minutes. Add broccoli, peas, and zucchini; cook 3 minutes. Add pasta, Parmesan, and butter, season with salt and pepper, and toss to combine.  Transfer to serving dish. 

2. Bring remaining olive oil and garlic, tomatoes, and basil to a simmer over medium heat. Pour over pasta and garnish with pine nuts. Enjoy!