Spaghetti with Summer Vegetable Sauce
By America's Test KitchenPublished on July 17, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons unsalted butter 1 onion, chopped 1 large summer squash, halved lengthwise and sliced thin1 large zucchini, halved lengthwise and sliced thin2 garlic cloves, minced12 ounces cherry tomatoes, halved½ cup dry white wine Salt and pepper 1 pound spaghetti 6 tablespoons basil pesto
Instructions
- Bring 4 quarts water to boil in large pot. Melt butter in 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in squash and zucchini and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, wine, ¾ teaspoon salt, and ½ teaspoon pepper and cook until liquid is reduced by half, about 2 minutes. Season with salt and pepper to taste; cover and keep warm.
- Meanwhile, add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Toss vegetable mixture and pesto with pasta, adding reserved pasta water as needed. Serve.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons unsalted butter
1 onion, chopped
1 large summer squash, halved lengthwise and sliced thin
1 large zucchini, halved lengthwise and sliced thin
2 garlic cloves, minced
12 ounces cherry tomatoes, halved
½ cup dry white wine
Salt and pepper
1 pound spaghetti
6 tablespoons basil pesto
Ingredients
3 tablespoons unsalted butter
1 onion, chopped
1 large summer squash, halved lengthwise and sliced thin
1 large zucchini, halved lengthwise and sliced thin
2 garlic cloves, minced
12 ounces cherry tomatoes, halved
½ cup dry white wine
Salt and pepper
1 pound spaghetti
6 tablespoons basil pesto
Ingredients
3 tablespoons unsalted butter
1 onion, chopped
1 large summer squash, halved lengthwise and sliced thin
1 large zucchini, halved lengthwise and sliced thin
2 garlic cloves, minced
12 ounces cherry tomatoes, halved
½ cup dry white wine
Salt and pepper
1 pound spaghetti
6 tablespoons basil pesto
Why This Recipe Works
Wondering what to do with your garden’s bounty? We combined quick-cooking fresh vegetables like yellow squash, zucchini, and cherry tomatoes with store-bought pesto for a speedy summer supper.
Instructions
- Bring 4 quarts water to boil in large pot. Melt butter in 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in squash and zucchini and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, wine, ¾ teaspoon salt, and ½ teaspoon pepper and cook until liquid is reduced by half, about 2 minutes. Season with salt and pepper to taste; cover and keep warm.
- Meanwhile, add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Toss vegetable mixture and pesto with pasta, adding reserved pasta water as needed. Serve.
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