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Vegetable Sauté with Garlic, White Wine, & Olive Oil

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Vegetable Sauté with Garlic, White Wine, & Olive Oil




12 oz package of Valicenti Basil Garganelli
2 tbsp olive oil
2 cloves of garlic, minced
1 bell pepper, sliced
4-6 oz baby bella mushrooms, sliced
4-6 oz grape tomatoes, halved
2 c dry white wine (we used a Sauvignon Blanc)
Parmigiano reggiano to garnish


(Note, feel free to add in any combination of vegetables of your choosing, or any protein you desire!)


Heat olive oil over medium heat in a sauté pan until it begins to ripple. Once that happens, add in garlic and cook for 2-3 minutes, or until aromatic. Then add in vegetables and cook until tender, and tomatoes begin to blister.

Then, pour in white wine and let reduce to 1/4 of it’s original volume. Meanwhile, boil pasta as the package instructs, and strain.

Once wine is reduced, remove from heat and add pasta in, tossing until it’s well-incorporated with vegetables.

Top with grated parmigiano and serve.

Serves 3.

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