summer squash pasta sauce
10Oct10
This recipe is born out of multiple requests for recipes that use summer squash. I was also inspired by a podcast by Mark Bittman where he suggests that people should serve pasta with more sauce than noodles as a healthier alternative to the traditional serving portion. This sauce is simple, flavorful and healthy. Perfect for an end-of-the-summer manuever in the battle home-gardeners wage with squash.
Summer Squash Pasta Sauce
Ingredients:
- 1/4 cup olive oil
- 1 onion, finely diced
- 2 cups of summer squash, finely diced
- 2 cups fresh tomatoes, roughly chopped
- 1/4 cup parsley, minced
- 1 cup veggie broth
- 1 cup white wine
- Juice from 1/2 of a lemon
- A dash of red pepper flakes
- Salt & pepper, to taste
Instructions:
- Heat olive oil on medium-high heat in a medium-sized frying pan.
- Sauté onion over medium-high heat until translucent (or about 7 minutes).
- Add squash and sauté until soft (about 10 minutes).
- Add tomatoes, and cook until they have released their liquid (about 10 minutes).
- Add parsley, and cook another 5 minutes.
- Add veggie broth and wine. Add red pepper flakes and salt & pepper.
- Cook on medium-high heat for 10 minutes, or until the liquid has reduced.
- Serve over pasta in a ratio of 2:1, sauce to pasta.
- Enjoy!
Filed under: Mains, Uncategorized, Vegan | Leave a Comment
Tags: pasta, summer, summer squash, tomatoes, white wine
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