SPRINGFIELD, Mo. (KY3) – Try this pasta that has a fall feel.
Ingredients:
- 2 Tbl olive oil
- 1 medium squash cut in 1/4 inch dice, seed center removed by cutting in 1/4s long ways and using a paring knife to cut under the seed section and discard
- 1 cup cherry tomatoes cut in 1/2
- 2 roasted red peppers seeded and chopped
- 1/2 batch of arugula pesto
- salt and pepper to taste
- 1/2 cup freshly grated parmesan cheese
Heat olive oil in a large non-stick skillet, add the squash and saute until beginning to soften, add the cherry tomatoes, red peppers, and arugula pesto, add in hot pasta, then toss to coat, season with salt and pepper to taste, transfer toa serving bowl, and top with a generous amount of real parmesan cheese…