Harvest Veggie Pasta Recipe

Hello world! While real life took a huge toll on me the past three months and led to my brief disappearance, I have never forgotten to continue to eat well and take pictures as I do. While there are many restaurants to discuss with yummy photos to accompany the reviews, I just had to share this delicious pasta dish with everybody. A good friend from home came over to cook dinner Friday night, and voila! Harvest Veggie Pasta! It is a perfect dish for Autumn, incorporating some key Fall veggies like yellow squash and zucchini.

Serving size: 2

Ingredients:
1/2 pkg rotini, cooked al dente, keep warm
1 Tbsp Extra-Virgin Olive Oil, divided
1 yellow squash, trimmed, diced
2 zucchini, trimmed, diced
Salt and pepper to taste
1/2 onion, diced
3 cloves garlic, minced
1/4 tsp crushed red pepper
2 plum tomatoes, diced
1 Tbsp butter
oregano leaves
1/2 cup chicken stock

Instructions:
1) Add 1/2 Tbsp oil to pan on MEDIUM-HIGH. Add yellow squash and zucchini; season to taste with salt and pepper. Cook, stirring occasionally, 5 min. Remove from pan.

2) Add remaining Tbsp oil to pan; reduce heat to LOW. Add onions, garlic, and crushed red pepper. Cook, stirring occasionally, about 12 min, until soft but not browned.

3) Add tomatoes; cook on MEDIUM-LOW, stirring 5 min, until soft. Add butter and squash mixture to pan. Cook, stirring, 1 min to melt butter; add oregano and stock. Cook on MEDIUM-HIGH, stirring, 2 min to heat through; season to taste with salt.

4) Toss warm pasta with sauce.

The recipe is based upon the original one posted by Wegmans, with a few adjustments.