Meatless Monday: Spaghetti with Summer Vegetable Sauce | KCET
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.
Spaghetti with Summer Vegetable Sauce
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
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.
For more than 60 years, La Cita bar has wrapped its arms around a diverse set of the city’s residents — from recent Central American immigrants to second generation Chicanx feminists — making people feel at home amid its red tiles and sparkling lights.
- 1 of 325
- next ›