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No. 5745
Farmer's markets make eating super affordable for me in the summer, so I'm getting my fill of squash, zucchini, etc. I realized I hadn't had any sort of spaghetti-type meal for awhile, so I made some, since it's cooled down here a bit and turning on my stove doesn't feel like I'm baking myself in the process. It's not completely from scratch, but it is completely delicious. Recipe below:
1 jar Ragu Sauteed Onion & Garlic 1 jar Ragu Mushroom & Green Pepper 2 large tomatoes, chopped 1 large zucchini, sliced (slices approx 1/4 to 1/2 inch wide) 2 medium yellow squash, sliced 2 medium yellow pattypan squash, cut into 1/8ths (or smaller, depending on your taste) 1 small to medium red onion, diced approx 1/4 C of wine (I used Gnarly Head Cabernet Sauvignon) Italian Seasoning (Oregano, Marjoram, Thyme, Rosemary & Sage) salt & pepper to taste splash of extra virgin olive oil
Tomato-Basil pasta (so delicious on its own)
NOTE: This is a lot of food; use a big pot (my biggest pot is 12 C, I think, and that's what I used).
Oil goes in first, then onions; sautee them a bit, just to get them warm. Dump the two jars of Ragu in, then the veggies. Stir to combine. Add seasonings and the wine. Bring to simmer; simmer until the squash is tender, stirring occasionally. This took me a little over one hour. When your sauce is close to done, cook your pasta.
The sauce will have a creamy texture to it, and the squash will be fork tender. Combined with a pasta, it is marvelous. Also, the total cost for me to make this is less than $15 (and that includes the entire 8oz. package of pasta for future meals), and I will be eating it for the rest of this week for dinner, and possibly a couple lunches.
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