Skip to content

Spaghetti with Summer Vegetable Sauce

August 26, 2011

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

Pasta with zucchini and summer squash

Spaghetti with Summer Vegetable Sauce

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.
Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: