Farmer’s Market Skillet Pasta

Peak-season veggies, tender noodles, and a buttery finish—this weeknight pasta tastes like a stroll through the produce stand. The Olive Leaf Garlic Olive Oil builds savory flavor fast, while a quick splash of white wine and broth cooks the pasta right in the pan for extra richness.

Ingredients (4 servings)

• 8 oz garlic fettuccine or pappardelle (like Pappardelle’s)
• 2 Tbsp The Olive Leaf Garlic Olive Oil
• 1 small eggplant, peeled and cubed
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• Kernels from 1 ear of corn
• 1 cup shredded carrots
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• ½ cup dry white wine
• 3 cups chicken or vegetable stock
• 2 Tbsp butter
• 2 cups chopped plum tomatoes
• ½ cup shredded Parmesan
• ¼ cup torn fresh basil leaves

Directions

1. Sauté the veg. Heat Garlic Olive Oil in a large deep skillet over medium-high. Add eggplant, zucchini, yellow squash, corn, and carrots. Season with salt and pepper; sauté 3–5 minutes until starting to soften. Transfer vegetables to a bowl and cover to keep warm.
2. Deglaze. Return skillet to heat and add wine. Simmer 1–2 minutes to reduce by about half, scraping up any browned bits.
3. Cook the pasta in broth. Add stock; bring to a boil. Break pasta in half and add to boiling liquid. Cook 5–6 minutes, stirring occasionally, until al dente.
4. Finish. Return vegetables to the skillet and simmer 1–2 minutes. Remove from heat; stir in butter, Parmesan, and tomatoes. Top with basil and serve.

Easy Swaps & Add-Ons

• Protein boost: Add grilled chicken, Italian sausage, or white beans.
• Creamier texture: Stir in a splash of cream or a spoonful of mascarpone at the end.
• Dairy-free: Skip butter and Parmesan; finish with extra Garlic Olive Oil and a squeeze of lemon.
• Balsamic finish: Drizzle The Olive Leaf A-Premium White or Lemon Balsamic over bowls for brightness.

Serve With

A crisp Sauvignon Blanc or Pinot Grigio and a simple green salad.