Saturday, July 3, 2010

Summer Squash Pasta - WEMP Free (or not)

This is a recipe that my brother whipped together way back when we were in high school...and I still make it all the time! It's so yummy and uses lots of fresh veggies, so it's very healthy too!

Summer Squash Pasta - WEMP Free (or not)


1 lb whole wheat OR corn/rice/potato angel hair pasta
2 small yellow squash, cut into 1 inch pieces
2 small zucchini, cut into 1 inch pieces
1 small bell pepper (red/yellow/orange will be best flavor for this!), cut into 1 inch pieces
1/2 small onion, optional
1/3 cup olive oil
1 1/2 tsp minced garlic
1 cup white cooking wine
1 tsp fresh basil
1/4 tsp crushed red pepper, optional
parmesan cheese, optional (of course, not for WEMP-free!)
salt and pepper to taste

1. Cook pasta, according to directions on package.
2. In large stir fry pan, heat oil until very hot. Add garlic and onion and saute for a minute or two. Add squash, zucchini, and bell pepper. Add white cooking wine, basil, and crushed red pepper, if desired. Turn heat to medium and simmer for about 10-15 minutes until veggies are a bit tender.
3. Drain pasta when finished cooking, and put onto plates. Top with veggies and the oil/wine sauce. Sprinkle with parmesan cheese, if desired, or just sprinkle with salt and pepper to taste.

Here's the WEMP Free version:

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