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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 Country
Photo courtesy Cook's Country

Spaghetti 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.