Bowtie Pasta with squash & baby tomatoes

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Ingredients

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1	lb	Bowtie Pasta
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)
		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!

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!

Prep Notes

1 day before: This is a prep note

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