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Squashy Pesto Pasta
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Description
A great quick fall pasta (might be a summer pasta for the non-desert dwellers).
Ingredients
- 3 cups Dried Wheat Pasta (I Mix Spaghetti And Penne)
- 1 Tablespoon Olive Oil
- 1 whole Zebra Squash (Zucchini), Chopped
- ½ cups Pesto
- ¼ cups Dry White Wine
- Salt And Pepper, to taste
Preparation
Cook the pasta until al dente. Drain.
Pour olive oil in the pot and let it get HOT. Throw in the squash and add some salt and pepper. Sear this stuff until it starts to caramelize on the bottom.
Pour in the wine. Cook uncovered until squash is just cooked through but still a bit crisp. With the heat still on, add the cooked pasta and stir. Add the pesto and stir. Cook for 2 to 3 minutes to heat up the sauce.
Serve.
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