One-Pot Vegetable Pasta

In a deep sauté pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until lightly browned and starting to soften, about 5 minutes. Using a Microplane, grate the garlic into the pan, then finely chop any remaining pieces of garlic and add to the pan. Cook, stirring, until fragrant, about 1 minute. If any browned bits are stuck to the bottom of the pan, add 2 Tbs. water and stir to loosen them. Add the tomatoes, zucchini, red pepper flakes and a large pinch of salt and stir to combine.

Add the pasta, breaking the noodles in half if needed, and stir to coat with the vegetable mixture. Add the broth, wine and another large pinch of salt and bring to a boil over high heat. Reduce the heat to medium-high and cook, stirring occasionally, until the liquid has reduced to a sauce-like consistency and the noodles are al dente, about 7 minutes. Remove the pan from the heat. Stir in the lemon zest, Parmesan and a drizzle of olive oil. Season to taste with salt.

Transfer the pasta to individual bowls. Garnish with the basil leaves, a sprinkling of red pepper flakes and Parmesan and a drizzle of olive oil. Serve immediately. Serves 2 to 4.

Williams Sonoma Test Kitchen