tag:blogger.com,1999:blog-189376520673291654.post4991429376489251790..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-71560511175890007422009-10-10T21:19:14.800-04:002009-10-10T21:19:14.800-04:00Late Harvest Veggie Pasta – Wegman’s
Serves 4
1 p...Late Harvest Veggie Pasta – Wegman’s<br />Serves 4<br /><br />1 package fresh lasagna sheets (12.5 oz), cut into ¾“ strips<br />2 T olive oil, divided<br />2 cups diced yellow squash<br />2 cups diced zucchini<br />Salt and pepper to taste<br />1 large onion, chopped<br />6 cloves garlic, sliced<br />½ t crushed red pepper flakes<br />1 pt grape tomatoes, halved<br />1 ½ T butter<br />¼ cup chopped fresh oregano<br />1 cup vegetable stock<br /><br />Cook noodles until al dente. Drain and keep warm.<br /><br />Heat oil in large skillet over medium-high heat. Add yellow squash and zucchini and cook, stirring occasionally, for 5 minutes. Remove from pan.<br /><br />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.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com