15 Minute Weeknight Pasta
- 16 ounces (1 pound) linguine or penne pasta
- 2 tablespoons butter, unsalted
- ½ cup thinly sliced onion
- 1 cup thinly sliced carrots
- 1 cup thinly sliced sweet bell pepper
- ½ cup grape tomatoes, halved
- 2 cloves garlic, peeled and minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon finely grated lemon zest
- ½ cup cheese, shredded smoked Provolone
- 1 cup reserved pasta water
- ¼ cup chopped fresh parsley, optional
- cheese, Parmesan - optional
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Bring 6 quarts of water to a rolling boil, and prepare dried pasta according to package directions for al dente texture.
While the pasta is cooking, melt the butter in a large skillet set over medium heat. Once the butter begins to froth, stir in the onions, carrots, and sweet bell peppers. Sauté the vegetables for about 5 minutes, or until they brighten in color and begin to soften. Add the tomatoes, salt, pepper, and garlic to the skillet. Cook and stir for another minute to allow the tomatoes to release their juices.
Reserve 1 cup of the pasta water prior to draining. Drain the pasta in a large colander. Pour the reserved pasta water into the skillet, stirring well, bringing the sauce to a boil. Once the sauce is boiling, reduce the heat to medium-low and simmer for 3 minutes. Taste the sauce and adjust seasonings. Transfer the pasta to the skillet, along with the lemon zest and smoked Provolone cheese, tossing well to coat. Serve immediately with additional cheese and fresh parsley sprinkled on top.