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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!



INGREDIENTS
  • 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)
DIRECTIONS:
  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.  

3 comments:

roof expansion joint 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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