I just can’t help but love pasta. It’s in my blood. Being that my hubby needs to avoid carbs – this has been a bit heartbreaking. The way to get around it? Make pasta for lunch.
It’s just kinder to eat his forbidden foods when he’s not watching.
Home made pasta can either be overwhelming – or simple! Awhile back, I bought a pasta machine (to roll it thin then cut it). It was fun…but quite a time consuming task. Once I learned that it’s quite possible to make good pasta with just a rolling pin and a knife – I tried it, and haven’t looked back.
This recipe is one that my girls and I made the other day for lunch, along with some home made Farfalle (bowtie pasta) – a very fun thing to do with kids! You can learn how to make the home made Farfalle pasta here. Farfalle is wonderful because the little ‘pleats’ in the bowties grab hold of the pesto and sauce, making each bite delightful.
Try this recipe with boxed, dry pasta for a quick and flavorful meal.
(Farfalle con calabacin y pomodorini)
- 1 lb Farfalle
- 2-3 cloves garlic chopped
- 3 cups zucchini or other similar squash, cubed
- 1/2 cup white wine for cooking
- frozen basil pesto or fresh
- 1 cup cherry tomatoes halved (or larger tomatoes, chopped)
- Extra Virgin Olive Oil
- Salt & Pepper to taste
- Parmesan for garnish
- Start a large pot of salted water to boil. Add the garlic (and some red pepper flakes if you like heat) to a pan with some drizzled olive oil. Cook until just beginning to soften. Add cubed squash and turn the heat up to medium-high. Once the pan gets sizzling a bit, add the white wine and stir. Take the heat back down to a very low simmer and let squash cook in the wine for a few minutes. Set aside. (Careful not to over-cook).
- In your serving bowl, add several generous tablespoons of pesto. Add tomatoes to bowl.
- Cook pasta until just al dente, drain and add to bowl with pesto and tomatoes.
- Stir in the squash & wine mixture.
- Garnish with freshly grated parmesan and enjoy!