Easy Summer Eats
Pappardelle with Vegetable Bolognese
Charred garden tomatoes, homemade vegetable Bolognese, and wavy pasta combine to make a delightfully hearty and healthy family meal—perfect for summer.
Ingredients
- 2 tsp. olive oil
- 2 garlic cloves, peeled and minced
- 1 c. baby portobello mushrooms, minced
- ¼ c. celery, minced
- ¼ c. carrots, peeled and minced
- ¼ c. onions, peeled and minced
- ¼ c. zucchini, finely chopped
- ¼ c. yellow squash, finely chopped
- ½ c. red wine
- 2 c. crushed tomatoes
- 1 tsp. salt
- ½ tsp. black pepper
- 2 c. cherry tomatoes (on the vine, if possible)
- 1 tbsp. olive oil
- 4 c. pappardelle pasta, cooked
- ¼ c. Parmesan cheese, shredded
- 2 tbsp. basil, chopped
Print Recipe
- For the Bolognese: Heat oil in a large skillet over medium-high heat. Sauté the garlic, mushrooms, celery, carrots, onions, zucchini, and yellow squash for 5–6 minutes.
- Pour in red wine, and bring to a simmer. Cook for 3 minutes or until wine has partially evaporated. Stir in the crushed tomatoes, and season with salt and pepper. Cover, and cook for 15 minutes or until vegetables are tender.
- While Bolognese is cooking, preheat the broiler to high. Place cherry tomatoes on a baking sheet, drizzle with olive oil, and broil for 5 minutes or until charred.
- Spoon Bolognese over cooked pappardelle, and top with scorched tomatoes, Parmesan cheese, and basil before serving.
Serves 4
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Posted in June 2019 on Apr 29, 2019