Saturday, October 10, 2009


Late harvest veggie pasta (recipe in the comments)
Grilled peppers

Hot tea
Apple mash with orange crumbles and vanilla ice cream
This is another Wegman's Menu magazine recipe and another home run. We used very few actual Wegman's products for this one, other than their amazing fresh lasagne sheets. The cool thing is you cut those into thick noodles for the pasta here, making a truly homestyle noodle dish. That and the rich blend of veggies and the strong garlic and oregano flavors made this truly outstanding. This will definitely be featured again!

Prep Notes
Difficulty: Easy (bordering on moderate)
Chopping: Zucchini,squash, onion, garlic, oregano, peppers
Time: 45 minutes
Make ahead: I would do this last minute if possible

"Outstanding - noodle should always be huge!"

The kid report:
T was verbally enthusiastic about liking this, but petered out pretty quickly. Hard to tell.

1 comment:

J said...

Late Harvest Veggie Pasta – Wegman’s
Serves 4

1 package fresh lasagna sheets (12.5 oz), cut into ¾“ strips
2 T olive oil, divided
2 cups diced yellow squash
2 cups diced zucchini
Salt and pepper to taste
1 large onion, chopped
6 cloves garlic, sliced
½ t crushed red pepper flakes
1 pt grape tomatoes, halved
1 ½ T butter
¼ cup chopped fresh oregano
1 cup vegetable stock

Cook noodles until al dente. Drain and keep warm.

Heat oil in large skillet over medium-high heat. Add yellow squash and zucchini and cook, stirring occasionally, for 5 minutes. Remove from pan.

Turn heat to medium or medium low. Add remaining oil to pan. Add onions, garlic, and red pepper. Cook, stirring occasionally, until onion is soft. Keep heat low enough that onion does not brown. Add tomatoes and cook for 5 minutes. Add butter and return squash to pan, cooking until butter is melted. Stir to combine. Add oregano and stock (if stock is not boiling heat for 2 minutes). Season to taste with salt. Toss with warm pasta.