Pasta Primavera

20 Min.
20 Min.
6
Ingredients
¼
cup olive oil
¼ cup olive oil
1
cup thinly sliced onions
1 cup thinly sliced onions
2
cups broccoli florets
2 cups broccoli florets
1
cup thinly sliced zucchini
1 cup thinly sliced zucchini
1
cup thinly sliced yellow squash
1 cup thinly sliced yellow squash
1
tablespoon minced garlic
1 tablespoon minced garlic
1
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
1
tablespoon Better Than Bouillon® Seasoned Vegetable Base
1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
1
cup diced tomatoes
1 cup diced tomatoes
1
cup white wine
1 cup white wine
1
(8 ounce) can tomato sauce
1 (8 ounce) can tomato sauce
1
teaspoon dried oregano
1 teaspoon dried oregano
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
½
teaspoon crushed red pepper
½ teaspoon crushed red pepper
½
cup pasta water
½ cup pasta water
½
cup heavy cream
½ cup heavy cream
1
cup julienned basil leaves
1 cup julienned basil leaves
1
pound linguini pasta, cooked al dente according to the package
1 pound linguini pasta, cooked al dente according to the package
Directions
  1. Add the oil to a large sauté pan over medium high heat. Add the onions and broccoli and sauté for 2-3 minutes. Add the zucchini and squash and sauté for 2-3 minutes more. Add the garlic, Roasted Garlic Base, Seasoned Vegetable Base, and diced tomatoes and sauté for 30 seconds more.
  2. Add the white wine and reduce by half, 3-4 minutes. Add the tomato sauce, oregano, black pepper, red pepper, water and heavy cream. Bring to a boil, reduce the heat and simmer for 2-3 minutes. Add the basil and linguini to the pan. Toss to combine.
  3. Serve immediately.
Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Seasoned Vegetable Base.

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