I’m getting back into cooking mode. I still can’t taste anything after my COVID diagnosis, but we still gotta eat, right? The hubs wanted pasta and veggies at the lake, so I whipped up something on the fly. It turned out super good (or, so he says 😆).
Here’s the recipe to my Veggie Pappardelle Pasta. It’s filled with onion, red bell pepper, zucchini and spinach. It’s all wrapped up in a lemon garlic-butter, white wine sauce. Super fresh and delicious. I’m looking forward to getting my taste back so I can experiment with more fresh recipes. Be on the lookout for that. In the meantime, here’s one for you to try when you’re trying looking for a meat-free meal.
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 Red Bell Pepper (sliced thin)
1 Sweet Yellow Onion (sliced thin)
1 Zucchini (sliced in thin strips)
1 Cup Fresh Baby Spinach
5 Cloves of Garlic (Yes, 5. And minced)
Juice and Zest of 1 Lemon
1 Package Pappardelle Pasta (or any pasta you prefer)
1/2 Cup White Wine
Shredded Parmesan Cheese
1/2 tsp Red Pepper Flakes
Salt/Pepper to taste
Start a big pot of salted water to boil. Cook pasta according to package directions.
Grab another large deep pan and add butter, olive oil and garlic. Sauté for 3-4 minutes on medium-high heat, not allowing garlic to burn. Add onion, red bell pepper and sauté until you start to see some color on the onions and peppers. Add zucchini and sauté for another 3-4 minutes. Add white wine, lemon juice and zest to make a sauce. Season with salt, pepper and red pepper flakes for a little heat.
Drain the pasta and throw into pot with onion, bell pepper, and zucchini. Toss to coat with the white wine, garlic, and butter sauce. Add the baby spinach at the very end and sprinkle generously with shredded parmesan cheese. Serve hot. Super fresh and delicious. Enjoy!
