Simple and sensational! Make this when fresh herbs, tomatoes and squash are in season and plentiful during the summer. You’ll be glad you did! While you’re at it, try the new varieties of pasta that are either high fiber or loaded with vegetable puree. It seems you can’t get too much of either for your health.

Squash, Tomato and Basil Pasta- Signature Dish

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Simple and sensational- My signature pasta!

Author: Linda Davis

Recipe type: Pasta, vegetable

Cuisine: Californian

Serves:: 4 Yield: 7 Cups

Ingredients:

• 3 C Swanson Low-sodium Vegetable (or chicken) stock
• 1 C Water plus 2 T, divided
• ¼ C Chardonnay or White wine (optional)
• 1 T Extra-virgin olive oil, divided
• 8 oz. Uncooked whole-grain, high fiber or tomato/carrot vegetable penne pasta
• 1 ½ C Yellow squash and zucchini, halved lengthwise and sliced
• 1 C Red cherry or grape tomatoes
• 1 t Cornstarch
• 2 T Fresh lemon juice
• ¼ C Torn fresh basil leaves
• Season with salt and pepper, to taste if desired

Directions:

1. Bring stock and 1 cup water to a boil in a large saucepan, over high heat.
2. Add pasta; cover and cook 10 minutes, or until tender, but firm.
3. Remove pasta to a bowl with a slotted spoon.
4. Return cooking liquid to a boil; add wine and cook 5 minutes or until reduced to about ⅔ cup.
5. In a small bowl, combine 2 tablespoons cold water with 1 tablespoon cornstarch, stir until smooth.
6. Set aside.
7. While sauce reduces, add olive oil to a large skillet and heat medium-high.
8. Add prepared cornstarch/water mixture to boiling stock and cook 1 minute longer, stirring until smooth.
9. Reduce heat to low when sauce is slightly thickened.
10. Add yellow and zucchini squash to skillet and sauté over med-high heat for 4 minutes, stirring occasionally.
11. Add vegetable mixture to wine sauce in large saucepan along with tomatoes, drained pasta, basil and lemon juice, Gently toss, garnish with extra basil, if desired.
12. Serve warm.

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