Bucatini Primavera

VIDEO LINK: https://youtu.be/MCzxVR_UqoI

• Yields: 5 Servings
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Cost per Serving: Under $2.00

Ingredients

• 10 oz. Bucatini (or your favorite pasta), uncooked
• 5 Garlic cloves, minced
• 1 Red bell pepper, sliced
• 1 Zucchini, sliced
• 1 Yellow squash, sliced
• 12 oz. Cauliflower, cut into florets
• 1/4 cup Extra virgin olive oil
• 1/4 cup Sherry wine
• 4 tbsp. Unsalted butter (divided)
• 1 cup Chicken or vegetable broth
• 1 tbsp. Parmesan cheese
• 1 tbsp. Fresh Italian parsley, chopped
• 2 tbsp. Green onion, chopped
• To Taste: Salt and black pepper

Instructions

1. Prep and Poach: Chop the garlic and slice the bell pepper. Cut the cauliflower into bite-sized florets. Slice the zucchini and squash. Bring a pot of salted water to a boil; poach the cauliflower, zucchini, and squash for exactly one minute. Remove and set aside.
2. Cook the Pasta: In the same boiling water (or a fresh pot), cook the Bucatini until it is al dente.
3. Sauté the Base: In a large skillet over medium heat, fry the garlic in olive oil until golden. Add the red bell pepper and 2 tbsp. of butter, cooking for 2 minutes, then deglaze with sherry wine.
4. Incorporate Veggies: Add the poached cauliflower, zucchini, and squash to the skillet. Let everything cook together for 2 minutes.
5. Simmer: Pour in the chicken (or vegetable) broth. Continue cooking for one minute to let the flavors meld.
6. The Finish: Add the remaining 2 tbsp. of butter and the cooked pasta to the skillet. Toss and cook for one more minute until the sauce coats the Bucatini perfectly.
7. Serve: Garnish with Parmesan cheese, Italian parsley, and green onions. Serve immediately.