Summer Pasta Primavera

This is a one-pot meal that packs a punch with a ton of fresh vegetables. I added zucchini to the mixture because 1) I had one in the refrigerator, and 2) I love them.

2 T. unsalted butter
1 medium yellow squash, halved and sliced 1/4 inch thick
1 medium zucchini, halved and sliced 1/4 inch thick
1 large red bell pepper, seeded and chopped
1 cup thinly sliced red onion
2 cloves garlic, thinly sliced
32 oz. vegetable broth
1/4 cup dry white wine such as pinto grigio or sauvignon blanc
1/2 t. kosher salt
1/2 t. ground black pepper
1/4 t. crushed red pepper flakes
16 oz. package angel hair pasta
2 cups chopped fresh asparagus
1 cup frozen peas, thawed
1 cup shredded Parmesan cheese
1/2 cup chopped fresh parsley

In a medium Dutch oven, melt butter over medium-high heat.  Add squash, zucchini, bell pepper, onion, and garlic; cover and cook, occasionally stirring until vegetables are tender, about 6 minutes.

Add broth, wine, salt, black pepper, and red pepper, and bring to a boil.  Reduce heat to medium.

Add pasta and cook, occasionally stirring, until tender, about 10 minutes adding asparagus and peas during last 3 minutes of cooking.  Stir in Parmesan and parsley.  Garnish with red pepper and parsley if desired.

From Cast Iron Cooking May/June 2019 Volume 5, Issue 3