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Thursday, June 29, 2017

Sun-Dried Tomato Pesto Pasta with Squash

This dish was the result of prepping a meal with what was available in our kitchen at the time. The result was a raging success that has been requested several times since its debut. It is a simple, meatless meal that is ready in a matter of minutes. A perfect summertime dinner!

  • 2 tablespoons olive oil
  • 5-6 cups sliced squash (yellow crookneck, zucchini, pattypan, etc.)
  • 1-2 julienned onions
  • 1 cup sun-dried tomato pesto
  • 1/2 pound orecchiette, cooked according to manufacturer's directions
  • Freshly grated parmesan cheese (optional)
  1. Sauté squash and onions in olive oil until tender.
  2. Add sun-dried tomato pesto.
  3. Gently fold in cooked orecchiette.
  4. Serve with freshly grated parmesan cheese if desired.

Time to prepare is approximately 25-30 minutes.

NOTE: Our favorite sun-dried tomato basil is made by Classico. We use an entire 8.1 ounce jar for this recipe.  


International conference said...

Yummy pasta. Great recipe and it looks really delicious too. So tempting and cany wait to make this one real soon. Thanks for the share.

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