Easy Summer Veggie Pasta

Between my carbohydrate obsession, frequent overpurchasing of produce during the summer months, and a desire to make all of my meals quick and easy while the weather is hot, this easy summer vegetable pasta recipe is my new best friend.  What's nice about it is that you can customize it based on what veggies are your favorite or what's hanging out in your fridge.  Oh, and that there's wine involved, which means you can enjoy a healthy glass of chef's juice while you're putting it together.  Sounds like the perfect summer meal to me!

Summer Veggie Pasta
Serves 4

You'll Need:
12 oz uncooked pasta
1/2 red onion, sliced
2 tbsp olive oil
2 cloves of garlic, minced
1 colored bell pepper (red, orange, or yellow), sliced in small chunks
1 yellow squash, sliced
1 zucchini, sliced
1/2 cup white wine
1/2 cup fresh basil, thinly sliced
Salt and pepper
Grated parmesan

Boil a large pot of salted water.  Add pasta and cook as directed.  Reserve 1/2 cup of starchy water before draining.

In a large pan, heat olive oil over medium high heat.  Add onion and garlic and cook until fragrant, about 1 minute.  Add bell pepper, squash, and zucchini and cook for 2-3 minutes, until vegetables start to soften but are not cooked through.

Add wine to the pan, scraping up the bits from the bottom, and cook until the wine reduces by at least half.

Remove the pan from the heat.  Add your cooked pasta to the pan, as well as some of the starchy cooking water.  Toss everything well to combine.   Stir in the fresh basil.  Taste and add salt and pepper as necessary.  Top with some parmesan cheese and you're good to go!

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