Name: Napa Valley Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz. linguine pasta; 1 tbsp olive oil; 2 cloves garlic, minced; 1 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1 zucchini, diced; 1 yellow bell pepper, sliced; 1/2 cup Kalamata olives, pitted and halved; 1/4 cup sun-dried tomatoes, chopped; 1/2 cup white wine; 1/4 cup vegetable broth; 1 tsp dried oregano; Salt and pepper to taste; Grated Parmesan cheese for garnish; Fresh basil leaves for garnish

Instructions

Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced red onion, sautéing until fragrant and translucent.
Add the cherry tomatoes, zucchini, and yellow bell pepper to the skillet. Cook for a few minutes until the vegetables start to soften.
Stir in the Kalamata olives and sun-dried tomatoes, cooking for an additional 2 minutes.
Pour in the white wine and vegetable broth, stirring to combine all the ingredients. Let the mixture simmer for about 5 minutes to allow the flavors to meld.
Season the sauce with dried oregano, salt, and pepper to taste. Adjust the seasoning if needed.
Add the cooked linguine to the skillet, tossing gently to coat the pasta in the flavorful sauce and vegetables.
Once everything is well combined and heated through, remove the skillet from the heat.
Serve the Napa Valley Pasta in individual bowls, garnishing with grated Parmesan cheese and fresh basil leaves on top for a burst of freshness.
Enjoy your delicious pasta creation with a glass of your favorite wine and good company!

Ingredients

Instructions

Nutrition Facts