Spaghetti al Vino Bianco Piccante con Verdure dell’Orto

Spaghetti in Spicy White Wine Sauce with Garden Vegetables

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Step 1

Heat olive oil over high heat in a large sauce pan

Step 2

Add Zucchini, Onion and Garlic and saute till Zucchini skin is starting to soften

Step 3

Add the cherry tomatoes, crushed red pepper, paprika, salt and pepper to taste (I used about 1 tsp salt and a 1/2 tsp pepper) to the pan and continue to cook until the tomatoes start to loose their juice and seeds - about 10 minutes

Step 4

Add the butter to the pan and allow to melt completely

Step 5

Add in the Wine and bring to boil. Continue to cook until the wine reduced by half. About 15 minutes.

Step 6

Add in 2 tbsp Fresh lemon juice

Step 7

If you prepared the pasta before starting the sauce ensure the pasta is warm and the reserve pasta water is still really hot.

Step 8

Add the pasta water to the vegetable sauce mixture and stir to combine

Step 9

Add the sauce, parmesan and 3/4 of the chopped parsley to the cooked pasta. I find it easier to use the pot the pasta was cooked in to make it easier to mix

Step 10

Mix the pasta until all the parmesan melts in the sauce mixture. This slightly thickens the sauce and enables it to stick better to the pasta while adding flavor.

Step 11

Serve in the pasta and garnish with parsley and shredded parmesan on top. Add a slice of lemon on the side.