Vegetable Pappardelle Pasta Recipe

Vegetable Pappardelle Pasta Recipe

Ingredients:

• 12 oz Scratch pappardelle pasta
• 1 medium yellow bell pepper, sliced thinly
• 1 medium red bell pepper, sliced thinly
• 1 medium yellow onion, thinly sliced
• 1 small zucchini, halved and sliced
• 1 small yellow squash, halved and sliced
• 2 medium carrots, julienned or thinly sliced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Optional: Grated Parmesan cheese

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the Scratch pappardelle according to package instructions. Drain and set aside, reserving a little pasta water in case you need to loosen the sauce.
2. Sauté the Vegetables: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant. Add the onions, peppers, zucchini, yellow squash, and carrots, seasoning with salt and pepper. Sauté for 6-8 minutes, or until the vegetables are tender but still vibrant in color.
3. Combine with Pasta: Add the cooked pappardelle to the skillet with the vegetables. Toss gently to combine, adding a bit of reserved pasta water if needed to coat the pasta evenly.
4. Serve: Garnish with chopped parsley and a sprinkle of Parmesan cheese, if desired.

Nutritional Information (per serving, based on 4 servings):

• Calories: ~400 kcal
• Protein: ~10g
• Fat: ~12g
• Carbohydrates: ~62g
• Fiber: ~6g
• Sugars: ~8g
• Sodium: ~80 mg (depends on added salt)