Pasta Primavera


  • 1-3 Tbsp. olive oil
  • 1 sweet onion, thinly sliced
  • 6 garlic cloves, minced
  • ¼ cup pine nuts
  • 2 cups sliced mushrooms
  • 8 basil leaves, chopped
  • ¼ cup white wine or broth
  • 4 Roma tomatoes, cut to bite-size
  • Salt and pepper to taste
  • 1 pound pasta or linguine
  • ½ cup Parmesan cheese

Heat olive oil in a pan or Dutch oven. Saute onions and garlic until onions become slightly translucent. Toast pine nuts in a separate pan until golden brown. Set aside. Add mushrooms, basil, and wine to ghe garlic and onion mixture. Saute until mushrooms are tender. Gently stir in tomatoes and toasted pine nute. Season with salt and pepper. Meanwhile, cook the pasta for about 7-10 minutes in slightly salted boiling water, until tender. Do not overcook. Drain pasta. Gently toss pasta with vegetables. Add Parmesan cheese and lightly toss. Serve immediately. Serves 4.