Teresa's Recipes
Thyme and White Wine Pasta with Roasted Vegetables
Immerse yourself in a symphony of flavors with this enchanting pasta dish. Savor the aroma of fresh thyme as it mingles with the heady scent of white wine, infusing the pasta with a taste that's both elegant and comforting. The roasted vegetables add a delightful crunch and a pop of color, making this dish not just delicious, but visually appealing as well. This recipe, with its roots in rustic Italian cuisine, is the perfect embodiment of 'cucina povera' - making the most out of simple, high-quality ingredients.
Ingredients
- 1/2 cup, freshly grated Parmesan cheese
- to taste Salt and pepper
- 1 cup Vegetable broth
- 1 cup White wine
- 3 cloves, minced Garlic
- 2 tablespoons, finely chopped Fresh thyme
- 2 tablespoons Olive oil
- 1, medium, sliced Red onion
- 1, medium, sliced Red bell pepper
- 1, medium, sliced Yellow squash
- 1, medium, sliced Zucchini
- 8 ounces Penne pasta
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 12g
- Carbs: 60g
- Protein: 15g
- Sodium: 600mg
- Sugar: 8g
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the sliced zucchini, yellow squash, red bell pepper, and red onion on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil and season with salt and pepper. Toss the vegetables to ensure they are evenly coated with oil and seasonings.
- Roast the vegetables in the oven for 20-25 minutes, or until they are tender and the edges are slightly caramelized. Remove from the oven and set aside.
- While the vegetables are roasting, cook the penne pasta in a large pot of salted boiling water, according to the package instructions. Drain the pasta and set aside.
- In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped thyme, and sauté for 1-2 minutes, until the garlic is golden and the mixture is fragrant.
- Pour the white wine into the skillet, and allow it to simmer for 2-3 minutes, or until the wine has reduced by half.
- Add the vegetable broth to the skillet, seasoning with additional salt and pepper if desired. Allow the sauce to simmer for another 5 minutes.
- Add the cooked penne pasta to the skillet and toss to combine, ensuring the pasta is well-coated with the sauce.
- To serve, divide the pasta among bowls and top with the roasted vegetables. Sprinkle freshly grated Parmesan cheese over the top, and garnish with additional fresh thyme if desired.