One pot white wine pasta

I have been fascinated with wine sauces for a long time now. And each time I start cooking a recipe, I manage to warp it so much that I end up creating something completely new. This weekend’s experiments lead to a super quick and light summer ready pasta with lots of greens and hints of fruity white wine.


For Four

  • Rigatti pasta – 2 cups
  • Broccoli – 1 large flower
  • Red Bell pepper – 1 large
  • Yellow Bell pepper – 1 large
  • Garlic cloves – 7 to 8
  • White wine, preferably dry – 325mL or approximately half a bottle
  • Olive oil – to cook
  • Salt and pepper – to taste
  • Oregano seasoning – to taste

Method –

  • Boil the pasta with some salt until al dente. Strain and keep aside in cold water to avoid the pasta sticking together.
  • Wash the vegetable thoroughly and chop into bite-sized pieces.
  • Finely chop the garlic. Heat some oil in a pan and add the garlic and cook until the garlic starts to crackle.
  • Add the vegetables to the pan and cook for 3-4 minutes.
  • Strain the pasta again and add to the pan and mix well.
  • Add the white wine, and simmer and cook till the wine reduces completely.
  • Add salt and pepper to taste and top with some oregano flakes. And Voila!!




Intoxicated with wine, light, healthy and so apt for summer lunches!

Happy Chomping 🙂