Pasta Primavera

Prep Time 10 minutes | Cook Time 45 minutes

INGREDIENTS

2 squash

3 bell peppers

1 cup cherry tomatoes

1 cup okra

2 Tbsp olive oil

2 Tbsp butter

1/4 cup chopped shallots

1 Tbsp chopped garlic

1/4 cup white wine

1/4 cup cream

1/2 cup parmesan

directions

Preheat Oven to 400

Cut the squash into 1/4 inch thick disks. 

Deseed the bell peppers and cut into 1 inch pieces.

Halve the cherry tomatoes and okra. 

Toss the vegetables in two tablespoons olive oil and season with one tablespoon of salt. Transfer to a baking sheet and roast for 10-12 min. Once everything is golden, take out of the oven. 

Meanwhile bring a pot of water to a boil. Salt the water and cook your favorite pasta based on the packaging instructions. 

While the pasta is cooking, in a saute pan, melt the butter. Sauté the shallots and garlic until soft. Add the wine and cook down by half. Add the cream and the cooked pasta. If you need more liquid, add a few table spoons of the pasta water. Take the pan off the heat and toss in the roasted vegetables. Lastly, add the cheese and toss everything together. Add a pinch of crushed red pepper if you like it spicy. Enjoy