Wheelies Pasta & Heirloom Tomato Sauce with Summer Squash & Red Leaf Lettuce-Goat Cheese Salad

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 3/4 Pound Wheelies Pasta
  • 3 Cloves Garlic
  • 1 Head Red Leaf Lettuce
  • 1 Pound Summer Squash
  • 1 Heirloom Tomato
  • 1 Large Bunch Basil
  • 3 Tablespoons Butter
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Sliced Almonds
  • 1/2 Cup Crumbled Goat Cheese
  • 1/2 Cup Grated Parmesan Cheese

Directions

  1. Wash and dry the fresh produce.

  2. Heat a large pot of salted water to boiling on high.

  3. Peel and mince the garlic.
  4. Trim off and discard the ends of the squash; medium dice the squash.

  5. Core and medium dice the tomato.

  6. Pick the basil leaves off the stems; discard the stems.

  7. Cut off and discard the root end of the lettuce; roughly chop the leaves.

  8. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

  9. Add the tomato to the pan of garlic and squash; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until thickened and saucy. Remove from heat.

  10. While the sauce cooks, add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

  11. To the pan of sauce, add the cooked pasta, butter, ¾ of the Parmesan cheese, half the basil (tearing just before adding) and ½ cup of the reserved pasta cooking water; season with salt and pepper.

  12. Cook on medium, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)

  13. Season with salt and pepper to taste. Transfer to a serving dish.

  14. In a small bowl, combine the vinegar and remaining Parmesan cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce, goat cheese and almonds; season with salt and pepper. Add as much of the dressing as you’d like (you may have extra). Toss to thoroughly coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Garnish the finished pasta with the remaining basil (tearing just before adding). Enjoy!

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