*whole wheat pasta (or regular if you prefer)
*yellow squash, diced
*bell peppers, sliced thinly - aka jullianed (I used yellow, green and red; one of each)
*1/4 cup white wine
*2 tablespoons butter, or 2 tablespoons olive oil
*juice of 1/2 lemon
*salt and pepper
*In a large pot, bring water to a boil. Add salt - a few good shakes - and a couple drizzles of olive oil before you add pasta. (The oil will prevent the pasta from sticking together). Cook until al dente.
*Heat olive oil in a skillet. Add vegetables - zuchinni, squash, bell peppers, and onion. Season with salt and pepper. 1 teaspoon salt and 1/2 teaspoon pepper is usually a good starting point. Add more as your taste prefers. Cook until vegetables are softened, or until they've reached your desired texture.
*When vegetables are about fully cooked, add white wine, lemon juice and butter (or olive oil for a lighter sauce) to vegetable mixture. The wine will help deglaze the pan - making it easier to clean, score! - and will add nice flavor. Cook until reduced by about half or until taste reaches your preference. (Note: If you cook it too long you will end up with a heavy lemon sauce.)
*When the vegetables and sauce are mixed well, combine with drained pasta. Serve hot over a large plate.
*Might I recommend serving with my ricotta cheese spread and toasted bread? A delicious and light meal!
|My veggies cooking up!|
|Another view of the dish :)|