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Veggie Pasta in a Natural Sauce

By January 17, 2012No Comments


What I will show you is the technique I use to create this dish you can substitute any seasonal veggies or cheese you prefer for what is listed below – What is great about this sauce is that it is mostly pasta water so it is very Low-cal/Low-fat when compared to a cream or meat sauce

What you need:

2 Squash
2 Zucchini
1 Asparagus Bunch
10 Cremini Mushrooms
Olive Oil
Italian Seasoning
1 Cup Grated Pecorino Cheese
Curly Parsley
Box of Linguine
1 shallot

Total Time: 30 Minutes
Prep Time: 5 Minutes
Cook Time: 25 minutes

-Bring a pot of water to boil and cook pasta according to instructions on package – be sure to salt the water before adding pasta
-Sautee veggies (When prepping veggies be sure to cut each veggie to a similar size) in Olive oil, also add in a finely chopped shallot, season veggies with Italian seasoning, salt and pepper. Sautee over medium heat until all veggies are soft.
Drain Pasta from Water reserving 2 Cups of pasts water
-Add Sauteed veggies and remaining pan juices to cooked pasta add 1 1/2 C of pasta water to the pot also add about 3/4 C of grated pecorino reserving the other 1/4 for garnish
Cook for 1-2 minutes over low heat until all flavors are combined
-Plate and garnish with Parsley and remaining PecorinoSalt and Pepper to taste

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