RIGATONI WITH SUMMER SQUASH MEDLY IN A PESTO ALFREDO CREAM SAUCE

RIGATONI WITH SUMMER SQUASH MEDLY IN A PESTO ALFREDO CREAM SAUCE

 

3 Tbs. olive oil

1 large onion, chopped

10 cloves garlic, peeled and chopped

6 cups summer squash (yellow, zucchini, paddy pan, etc…),  cut into half moons  (large seeds removed if the squash are very large)

1 tsp. salt

1 tsp. black pepper

2 cups heavy cream

¼ cup pesto

1 lb. rigatoni pasta, cooked al dente according to package directions

½ cup grated or shredded parmesan cheese (plus more for sprinkling

Fresh basil for garnish

 

Heat the olive oil in a large skillet with sides over medium high heat.  Add onions and garlic and sauté until soft and fragrant.  Add the squash, salt, and pepper and continue to cook, stirring frequently, until squash is tender when pierced with a fork (but not mushy). 

 

Add the heavy cream and pesto.  Bring the sauce to a boil and let cook for about 5-7 minutes, stirring frequently, until sauce is reduced and thickened to coat the pasta.  Add parmesan cheese.

 

Add the cooked pasta to the pan and toss to coat.  Serve hot, garnished with more parmesan and basil leaves.

 

This is a really versatile dish where you could add other fresh vegetables like broccoli, pea pods, carrots, asparagus, etc…  Just cook until tender and follow the directions above.

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Pasta

Vegetarian

8 Ingredients or less

© 2018 by PAMELA GELSOMINI, LLC