Wheelies Pasta & Heirloom Tomato Sauce with Summer Squash & Red Leaf Lettuce-Goat Cheese Salad
(from castro15’s recipe box)
Categories: Pasta
Ingredients
- 3/4 Pound Wheelies Pasta
- 3 Cloves Garlic
- 1 Head Red Leaf Lettuce
- 1 Pound Summer Squash
- 1 Heirloom Tomato
- 1 Large Bunch Basil
- 3 Tablespoons Butter
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Sliced Almonds
- 1/2 Cup Crumbled Goat Cheese
- 1/2 Cup Grated Parmesan Cheese
Directions
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Wash and dry the fresh produce.
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Heat a large pot of salted water to boiling on high.
- Peel and mince the garlic.
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Trim off and discard the ends of the squash; medium dice the squash.
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Core and medium dice the tomato.
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Pick the basil leaves off the stems; discard the stems.
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Cut off and discard the root end of the lettuce; roughly chop the leaves.
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In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.
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Add the tomato to the pan of garlic and squash; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until thickened and saucy. Remove from heat.
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While the sauce cooks, add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.
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To the pan of sauce, add the cooked pasta, butter, ¾ of the Parmesan cheese, half the basil (tearing just before adding) and ½ cup of the reserved pasta cooking water; season with salt and pepper.
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Cook on medium, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)
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Season with salt and pepper to taste. Transfer to a serving dish.
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In a small bowl, combine the vinegar and remaining Parmesan cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce, goat cheese and almonds; season with salt and pepper. Add as much of the dressing as you’d like (you may have extra). Toss to thoroughly coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Garnish the finished pasta with the remaining basil (tearing just before adding). Enjoy!