Tuesday, May 4, 2010

Pesto Primavera

2.5 cups each thinly sliced zucchini and yellow squash
1 tbsp olive oil
12 oz farfalle pasta
1/3 cup pesto sauce

1. Cook pasta according to package directions.

2. Saute squash in olive oil over medium heat until tender.

3. Toss squash with pasta and pesto. Sprinkle with grated Parmesan.

Serves 4.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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