Meatless Monday: Spaghetti with Summer Vegetable Sauce

The easiest way to go meatless? Have plenty of veggies on hand. This simple recipe from Cook's Country makes Meatless Monday a snap.

Photo courtesy Cook's CountrySpaghetti with Summer Vegetable Sauce
Serves 4
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
1/2 cup dry white wine
Salt and pepper
1pound spaghetti
6 tablespoons basil pesto

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.

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.

About the Author

Katherine is the former Living Managing Editor at She's been living in and writing about this area for over a decade.
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