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Garden Pasta with Hilliard Bruce Chardonnay

September 9, 2013

This is the prefect recipe for a quick, delicious meal pack with fresh ingredients from your garden. It took me about 30 minutes from first chop to first bite plus I have leftovers which will save me time for tomorrows dinner. You can also top the pasta with some grilled chicken or fish for added protein.

Garden Pasta Pasta-With-Tomatoes-Zucchini-1024x680

  • 5 oz pasta (any kind), cooked per manufacture directions
  • 1 Tbsp olive oil
  • 3 cloves of garlic, minced
  • 2 zucchini, cubed
  • 2 cups button mushrooms, cubed
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 1/5 tsp red pepper flakes (more if you like it spicy)
  • 3 cups cherry tomatoes or 4 large tomatoes, cubed or 2 cans of ready cut tomatoes
  • 1/5 tsp chicken bouillon
  • 1 Tbsp flour
  • Salt and pepper to taste
  • Grated Parmesan or Pecorino Romano

Boil the pasta, drain and set aside. Heat olive oil in a large pot. Add garlic, zucchini, mushrooms, thyme and red pepper flakes. Saute covered 5 minutes. Add tomatoes and cook 2 minutes. Stir in bouillon. Add flour off heat then return to the stove and cook 2 minutes or until thickened. Season with salt and pepper, serve over pasta topped with cheese and a glass of Hilliard Bruce Chardonnay.