Monday, 9 October 2017

Presto Pesto Squashta Pasta

The last batch of summer squash of the season, plenty of my newly invented Presto Pesto Norwesto, some tortellini in the freezer that needed using, and my, perhaps unfortunate at times, penchant for having fun with words conspired to make me invent another new recipe last week. Introducing, Presto Pesto Squashta Pasta!

This is a SUPER quick and simple dish, and if you're using a stuffed pasta containing a protein source, or if you throw in some leftover roast chicken, turkey, or any other sort of meat or meat substitute, you've got an entire meal in 15-20 minutes, tops!

You can make this ahead and chill it as a pasta salad, or serve it hot. It tastes great either way. 


 Ingredients:
  • 16oz (or so) pasta of choice
  • 2 Tbsp extra virgin olive oil
  • 2 or more medium to large summer squash (any variety - thickly sliced)
  • 1/4 - 1/2 Cup pesto
  • 1/4 cup sun dried tomatoes (chopped)
  • 1-2 Tbsp roasted red pepper flakes
  • Italian seasoning (to taste) 
  • Freshly ground pepper medley (to taste) 
  • Sea salt (to taste) 

Directions: 
  1.   Cook pasta according to package directions 
  2.   Meanwhile, heat olive oil in large skillet, add  squash, sun dried tomatoes, pepper flakes, and spices and sauté on medium-high heat until squash is barely tender. 
  3.   Toss pasta and squash with pesto
  4.   Serve hot or cold and enjoy!
Variations: 
  • Add meat or other protein source to make it a meal.
  • Experiment with other spices to change up the flavour. 
  • Add in a few dollops of Alfredo sauce

No comments:

Post a comment