- HERB THURSDAY--Pasta and Veggie Pesto Recipe

HERB THURSDAY--Pasta and Veggie Pesto Recipe

Feb 20, '08 3:06 PM
for everyone

Knorr brand packaged Pesto sauce
makes it simple to fix gourmet dishes
in Winter or anytime. I simply don't have time
to prepare Pesto sauce from scratch.

Here is a video of how to make a Layered Tuscan Supper Salad with

herbs and a balsamic dressing from Love Starts in the Kitchen.
I like the instructional videos by Rita Heikenfeld.

I also want to share my own recent success.

I prepared an impromptu stir fry one evening and the second day
added 1 1/2 cups boiled penne and combined both.
The result was quite tasty and a good way to use up leftover veggie sautee. The next time I prepare it I will use only 1 cup of pasta instead.
I like the stronger flavor and texture of more veggies, less pasta.
It is a matter of personal preference of course so each person can do their own thing.

Winter Veggie Sautee with Pesto

Ingredients:

2 small crookneck yellow squash chopped

2 small zucchini squash chopped

1/2 red bell pepper, seeds removed
diced

2 baby vidalia onions chopped

1 --4 oz jar mushroom slices

1-- 8 oz. can petite diced tomatoes-drained

1 tsp. minced garlic

1/4 cup semi-dry red wine

3 Tbsp olive oil

1 packet Pesto sauce mix

1 - 1 1/2 cups penne pasta boiled

Prep:

Boil pasta if you plan to use it, drain and set aside

Place 1 Tbsp olive oil, and 1/8 cup red wine
and Pesto sauce packet in a measuring cup
a few minutes ahead of time to soak and soften.

Sautee veggies in remaining 2 Tbsp. olive oil
in a large, wide skillet.

Add 1/8 cup red wine and pesto sauce to sautee

Sautee until veggies are tender and some of the juice
from the squash and tomatoes is reduced slightly.

Add pre-cooked pasta 1 cup to 1 1/2 cups depending on preference.
More is going to weaken the color impact and flavor impact of the sautee. I discovered I'd be happier with less pasta next go round.

Salt and pepper as needed for taste.