Spaghetti with Summer
Vegetable Sauce
SERVES 4
INGREDIENTS
3 tablespoons unsalted butter
1 onion, chopped
1 large summer squash, halved lengthwise and
sliced thin
1 large zucchini, halved lengthwise and sliced thin
2 garlic cloves, minced
12 ounces cherry tomatoes, halved
½ cup dry white wine
Salt and pepper
1 pound spaghetti
6 tablespoons basil pesto
INSTRUCTIONS
1. Bring 4 quarts water to boil in large pot. Melt
butter in 12-inch skillet over medium-high heat. Add
onion and cook until softened, about 5 minutes. Stir
in squash and zucchini and cook until softened, 3 to 5
minutes. Add garlic and cook until fragrant, about 30
seconds. Stir in tomatoes, wine, ¾ teaspoon salt, and
½ teaspoon pepper and cook until liquid is reduced by
half, about 2 minutes. Season with salt and pepper to
taste; cover and keep warm.
2. Meanwhile, add pasta and 1 tablespoon salt to
boiling water and cook, stirring often, until al dente.
Reserve ½ cup cooking water, then drain pasta and
return it to pot. Toss vegetable mixture and pesto with
pasta, adding reserved pasta water as needed. Serve.
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COOK’S COUNTRY FROM AMERICA’S TEST KITCHEN IS SPONSORED BY DCS BY FISHER & PAYKEL, CHEFS CATALOG, QVC'S IN THE KITCHEN WITH DAVID, AND VALLEY FIG GROWERS.
COOK’S COUNTRY FROM AMERICA’S TEST KITCHEN IS PRODUCED BY AMERICA’S TEST KITCHEN PRODUCTIONS AND PRESENTED BY AMERICAN PUBLIC TELEVISION AND WGBH BOSTON.
DANIEL J. VAN ACK ER E