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Vegetable Pasta

Ever look into your pantry and find little more than a box of pasta and a few veggies? Rest assured, you can still make a delicious and filling meal in no time. Every meal is wine pairing worthy and you can easily swap out the vegetables and pairing for what you have in the pantry.


1 lb. spaghetti
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
2 zucchini, diced
1 carrot, diced
1/2 red onion, thinly sliced
1 tbsp. tomato paste
1 (28-oz.) can diced tomatoes
2 tbsp. Italian seasoning
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
Sliced basil, for garnish
Freshly grated Parmesan, for garnish

How To Make

Cook the pasta: In a large pot of boiling water, cook spaghetti according to package directions. Reserve 1 cup pasta water then drain spaghetti.
Saute the vegetables: In a large skillet over medium heat, heat oil then add garlic and cook until fragrant. Add zucchini, carrot, and red onion and cook until soft, about 7 minutes.
Finish the sauce: Stir in tomato paste then add diced tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer for 10 minutes.
Toss in the pasta: Add spaghetti to skillet and 1/2 cup of reserved pasta water and toss to combine. Add more pasta water as necessary to bring sauce together. Garnish basil and Parmesan then serve.

2017 Spring Rock Pinot Noir

Sonoma is paradise for Pinot Noir and this wine is no exception. We know you will love it!



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