Braised Winter Vegetable Pasta


  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped fresh sage or 1 teaspoon dried rubbed
  • 4 cups vegetable broth
  • 1 cup dry white wine
  • 8 ounces whole-wheat medium pasta shells or other small pasta
  • + 5 more ingredients
    • 2 cups bite-size cauliflower florets
    • 2 cups bite-size butternut squash cubes
    • ¼ teaspoon salt
    • Freshly ground pepper to taste
    • 1 10-ounce bag frozen lima beans, thawed

Heat oil in a Dutch oven over medium heat. Add onion, garlic and sage and cook, stirring, until softened, 3 to 4 minutes. Add broth and wine; bring to a boil over medium-high heat. Add pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender...

View full recipe at SpringPad


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