15-Minute Weeknight Pasta
Ingredients
- 6 quarts water
- 16 ounces linguine or penne pasta
- 2 tablespoons unsalted butter
- 1/2 cup thinly sliced onion
- 1 cup thinly sliced carrots
- 1 cup thinly sliced sweet bell pepper
- 1/2 cup grape tomatoes halved
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cloves garlic peeled and minced
- 1 cup reserved pasta water
- 1 teaspoon finely grated lemon zest
- 1/2 cup smoked provolone cheese shredded
- 1/4 cup chopped fresh parsley optional
- Parmesan cheese optional
Instructions
- Bring water to rolling boil and prepare pasta according to package directions for al dente texture, reserving 1 cup pasta water.
- In large skillet over medium heat, melt butter. Stir in onions, carrots and sweet bell peppers. Saute vegetables about 5 minutes, or until they brighten in color and begin to soften. Add tomatoes, salt, pepper and garlic. Cook and stir 1 minute to allow tomatoes to release juices.
- Pour reserved pasta water into skillet, stirring well. Bring sauce to boil. Reduce heat to medium-low and simmer 3 minutes. Taste sauce and adjust seasonings, as desired.
- Transfer drained pasta to skillet along with lemon zest and smoked provolone cheese, tossing well to coat. Serve immediately with fresh parsley and Parmesan cheese, if desired.
Notes
Recipe courtesy of Kirsten Kubert of "Comfortably Domestic" on behalf of Milk Means More