Pasta with Squash and Buttercream Chardonnay
Servings
4
Prep time
15
minutesCook time
30
minutesTotal time
45
minutesSummer is squash season, and what better way to enjoy it than with pasta and wine! Finally, a recipe for our vegetarians. For those who really love meat, feel free to add some cooked bacon or pancetta. We used yellow squash, but zucchini would work just as well.
Ingredients
5 Tbsp olive oil
1 medium onion, diced
2 lbs squash, 1-inch dice
1 tsp fresh sage, finely chopped
1 tsp sea salt
2 garlic cloves, minced
½ cup Buttercream Chardonnay
1 cup freshly grated Pecorino Romano cheese
1 lb short pasta (i.e., fusilli, penne, or elbows)
Salt and Pepper to taste
Directions
- Heat olive oil in a large saute pan over medium-low heat.
- Add diced onion and cook, stirring occasionally, for 5 minutes.
- Add squash, sage, and salt and cook, stirring occasionally, for 10 minutes.
- Add garlic and cook for 1-2 minutes.
- Add wine and cook for 10 minutes.
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente.
- Drain pasta and toss with squash mixture and Pecorino Romano cheese. Season with salt and pepper to taste.
Notes
Recipe Credit: Angelina Lazzara
