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. Easy to cook, this one-pot white wine pasta, when dolloped with cheese and baked would also make for perfect comfort food.

One pot white wine pasta

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


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!!

Happy Chomping 🙂