Summer Squash Pasta
Ingredients
The pasta
-
8
oz.
dried rigatoni
-
1
cup
reserved starchy pasta water
The sauce
-
3
tablespoons
olive oil
-
½
large
red onion, chopped
-
1.5
teaspoons
salt
-
5
cloves
garlic, thinly sliced
-
2
cups
cherry tomatoes, halved
-
½
cup
sauvignon blanc
-
2
tablespoons
tomato paste
-
1
teaspoon
freshly ground pepper
-
½
teaspoon
red pepper flakes
-
1
medium
yellow summer squash
-
1
medium
zucchini
The toppings
-
3-4
leaves
fresh basil, ripped
-
3-4
leaves
fresh mint, ripped
-
8
oz.
burrata
-
1
tablespoon
balsamic glaze
Instructions
- Boil salted water and cook the pasta until al dente, reserving 1 cup of pasta water.
- In a skillet, heat olive oil and sauté the onion for a few minutes.
- Add garlic and cherry tomatoes, cooking until the tomatoes begin to burst.
- Deglaze the pan with wine, then stir in tomato paste and reserved pasta water, simmering for a minute.
- Add sliced zucchini and yellow squash, cooking for 4-6 minutes.
- Combine the cooked pasta with the sauce, adding remaining pasta water, and warm through.
- Top with fresh herbs, burrata, and drizzle with balsamic glaze before serving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
17g
Total carbohydrates
37g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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