Summer Pasta

Summer Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    med yellow squash

  • 2

    mesd zuchinni

  • 2

    med carrots

  • 1

    small onion, chopped

  • 1

    garlic clove

  • ¾

    c veggie broth

  • 5

    T oil

  • 1

    t salt

  • ½

    c basil

  • 1

    4 oz proscuitto

  • 2

    8.8 pkgs pappardelle pasta

  • 1

    T butter

  • 3

    green onions, chopped

  • 8

    oz mascarpone cheese

  • ¾

    c parmesan

Directions

Cut squash, zuchinni, carrot into 1/4 inch thick slices. Place in a dutch oven; add onion, garlic, 1/2 c veggie broth, 3 T oil and 1/2 t salt. Cook about 20 minutes till tender. Stir in 1/4 c basil; cool 10 minutes. Saute proscuitto in lightly greased pan until crisp.. Wipe skillet clean.Process cooked squash and 1/4 c broth in blender till smooth. wipe out Dutch oven. Cut remaining squash, zuc, and carrots into very thin lengthwise ribbon strips. Melt butter with 1 T oil and add veggies and green onions with salt. Cook squash mixture, mascarpone, and 1/4 parmesan. Pour sauce over pasta, add veggies...


Nutrition

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