Winter Veggie Garlic Pasta

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Winter Veggie Garlic Pasta

Author: Katie Brown

When you have veggies in your fridge that you need to use and pasta in your cabinet, this is the perfect dinner for you. I made this into a Winter seasonal dish but you can use whatever veggies you have/want. This recipe calls for lots of onion and garlic and what smells better than sautéing onions and garlic in butter and olive oil? Not much. I am using my favorite, Mueller’s Pasta, for this. I chose Linguine but you can use Fettuccine or Angel Hair if you prefer. Also, in case you were curious, not only is Mueller’s Pasta nostalgic for me but it’s also high quality using real wheat and filtered water only and always. They think that simple is better and I have to agree, especially since they have been making pasta for over 100 years!

Ingredients

• 8oz Mueller’s Linguine Pasta
• 1/2 Onion, diced (White or Sweet)
• 1 tbsp Butter
• 1 tbsp Olive Oil
• 6 cloves Garlic, minced
• 1 Butternut Squash, cubed
• 1/2 head of Cauliflower, diced into small-sized florets
• 1/2 cup Chicken Broth
• 1/2 cup White Wine
• 1/4 cup Parsley, use fresh if possible
• 1 14 oz can Diced Tomatoes
• 1/2 tsp salt, pepper, and garlic powder
• Pinch Crushed Red Pepper flakes
• 1/4 cup Grated Parmesan cheese (fresh if possible)

Instructions

1. Heat pan on high heat, add oil and reduce to low heat. Add olive oil and butter then saute the garlic and onion until fragrant
2. Add in crushed red pepper flakes, all your veggies (butternut squash and cauliflower florets), and 1/4 cup of chicken broth. Let the mixture come to a boil, and then reduce heat to low and simmer for 20 minutes
3. Boil a large pot of salted water and cook pasta according to package directions, al dente
4. Once veggies are tender, pour into a separate bowl and set aside
5. Turn to high heat and add in white wine, deglaze the pan using a wooden spoon to scrape the bits off the bottom. Add in 1/4 cup chicken broth and stir, letting the alcohol cook out a bit. Take a slotted spoon and add veggies back into the pan and stir until all combined. Add salt, pepper, and garlic powder.
6. Save 1/2 cup of pasta water. Use tongs to transfer the pasta to the pan and start to combine everything together. Use the pasta water if needed. Add most parsley and parm cheese and stir
7. Plate and top with the rest of the parmesan cheese and parsley