This is one of my favorite dishes in the summer when the squash and zucchini starts to come in. I made this up one night when I was looking in my fridge and pantry to see what I could pull together. I had fresh zucchini and squash and was craving pasta but wanted a real tasty punch! You can substitute any of your favorite garden veggies in this like eggplant or red bell peppers.
This recipe messes up a few dishes, but is TOTALLY worth it. You could also add in some grilled sliced chicken if you want a meat, but this is an excellent vegetarian dish. The only thing I serve with it is a baguette.
After looking at my pic below, it doesn’t do the dish justice. I am not a very good photographer, it tastes wonderful and looks really pretty plated up, so ignore my poor photographic skills!
Kelly’s Garden Pasta
1 package wheat spaghetti
1 can diced tomatoes (or italian flavor if you have no pesto)
2-3 T of pesto
1 of each, sliced squash and zucchini
1 red onion, sliced
- First cook spaghetti according to package directions.
- Next, start sauteing onions in olive oil, you are going to cook them until they are kind of caramelized (see pic below), then once they are starting to cook, add the squash and zucchini. If you add the squashes too soon they will overcook. The onions take a little longer, so I put them in first. Once they are done, sprinkle with salt and pepper.
- Heat diced tomatoes (don’t drain, use juice) with pesto. If you don’t have pesto, use either italian flavored tomatoes or just add 1 T of italian spices.
- Drain spaghetti and put on dish, cover with tomato sauce mixture, then top with sauteed veggies and garnish with Parmesan reggianno cheese.
