Ingredients

8 oz Pappardelle pasta
2 tablespoon Olive oil
4 cloves Garlic, finely diced
1/2 cup Red Onions, sliced
1 cup Mushrooms, sliced
1 cup Broccoli, cut into small pieces
1 cup Cherry Tomatoes, halved
1/3 cup Basil Pesto
Salt and Pepper, to taste
8-10 Basil Leaves
Parmesan, grated, to garnish

Directions

Bring a large pot of salted water to a boil (about 1/2 tablespoon kosher salt for 5-6 quarts water).

Put the pasta into the boiling water and cook as the package directions until al dente . Drain, reserving some of the cooking water.

Heat olive oil in a large pan on medium flame. Add chopped garlic and saute for 30 seconds .

Add the sliced mushrooms, red onions, and broccoli. Saute until the veggies are slightly cooked for 2-3 minutes. Turn off flame.

Add the cherry tomatoes and give a stir.

Add the cooked pappardelle pasta and pesto sauce. Add 1/4 cup pasta water or more to make a sauce. Gently mix it all together.

Garnish with grated parmesan and fresh basil leaves.