Spaghetti with Summer Vegetable Sauce

Farmers market + the latest edition of Cook’s Country = delicious.  Enough said.

recipe from Cook’s Country (August/September 2011)
Serves 4

 Ingredients

• 3 tablespoons unsalted butter
• 1 onion, chopped
• 1 large summer squash, halved lengthwise and sliced thin
• 1 large zucchini, halved lengthwise and sliced thin
• 2 cloves garlic, minced
• 12 ounces cherry tomatoes, halved
• 1/2 cup dry white wine
• salt and pepper
• 1 pound spaghetti
• 6 tablespoons basil pesto
• Parmesan cheese, grated

Directions

1. Bring 4 quarts water to boil in a large pot.  Melt butter in 12 inch skillet over medium high heat.  Add onion and cook until softened, about 5 minutes.  Stir in squash and zucchini and cook until softened, 3 to 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in tomatoes, wine, 2/4 teaspoon salt, and 1/2 teaspoon pepper and cook until liquid is reduced by half, about 2 minutes.  Season with salt and pepper to taste; cover and keep warm.
2. Meanwhile, add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente.  Reserve 1/2 cup cooking water, then drain pasta and return it to pot.  Toss vegetable mixture and pesto with pasta, adding reserved pasta water as needed.  Serve with grated Parmesan cheese.

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