Adam and I have definitely been in the habit of making our own pasta lately. It's just way better than anything you can buy in the store. And, if you have an electric pasta maker, it's a cinch. This time we made half whole wheat pasta and combined it with patty-pan squash, sun-dried tomatoes, roasted garlic, and parsley in an olive oil, butter sauce. Fantastic is all I can!
If you look back at my "Impress the Guests" blog in February, it will have the pasta directions. If you don't have the machines to make the pasta, don't hesitate to use the fresh pasta from the grocery stores.
Patty-pan Squash and Sun-dried Tomato Pasta
1 package or recipe of pasta
10-12 patty-pan squash, quartered
6 sun-dried tomatoes, sliced thinly
1 head garlic, cloves peeled and separated
1/4-1/3 cup parsley, chopped
a few Tbs. olive oil
1-2 Tbs. butter (as much as you feel comfortable using)
salt and freshly ground pepper, to taste
1. Wrap the cloves of garlic in aluminum foil and drizzle a bit of olive oil over them. Place in a preheated 350 oven for approximately 40 minutes or until golden brown.
2. Prepare pasta to package directions. If you are using fresh pasta, generously salt the water.
3. In a medium sized skillet over medium heat, add the olive oil and squash. Saute the squash until slightly softened and browned. Add the sun-dried tomatoes, butter, roasted garlic, and parsley. Allow the butter to melt completely, then toss the pasta with the mixture. Salt and pepper to taste. Drizzle with a bit more olive oil if the pasta looks too dry. Serve and enjoy!
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