Summer Pasta

By á-23194

Ingredients

• 2 med yellow squash
• 2 mesd zuchinni
• 2 med carrots
• 1 small onion, chopped
• 1 garlic clove
• 3/4 c veggie broth
• 5 T oil
• 1 t salt
• 1/2 c basil
• 1 4 oz proscuitto
• 2 8.8 pkgs pappardelle pasta
• 1 T butter
• 3 green onions, chopped
• 8 oz mascarpone cheese
• 3/4 c parmesan

Preparation

Step 1

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...