Fall produce is starting to pop up at the farmer's market. Apples, pears, and leafy greens are starting to make their way to the forefront, but summer favorites like squash and tomatoes are luckily still available. Since I can still get my hands on a few of my summertime favorites I'm putting them to good use with simple pastas and salads. A lingering dinner with a glass of wine is just what I need during this subtle seasonal change.
2 yellow squash, diced
1 red bell pepper, diced
2 tomatoes, diced
1/2 yellow onion, diced
4 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1/4 cup cream
1 pound bowtie pasta
salt & pepper
1/4 cup fresh basil
Bring a large pot of water to a boil. When the water boil, add pasta and cook according to package.
Place a large skillet over medium-high heat. Once hot, add onions and cook until soft. Add garlic and red pepper flakes and cook for until garlic softens (should only take a minute). Move the onions, garlic, and red pepper to one side of the skillet and add squash and red peppers. Allow the squash and peppers to sear some in the skillet before stirring. Cook for about 5 minutes until softened.
Check the pasta. When it is close to al dente, but not just finished, add the tomatoes to the skillet. The tomatoes should cook down slightly to make a sauce.
Drain the pasta, reserving one cup of pasta water. Immediately add pasta to the skillet along with 1/2 cup reserved pasta water. Let the water deglaze the pan while coating the pasta with vegetable sauce.
Finally, add cream, salt, and pepper. Adjust seasoning to taste. Bring mixture to a simmer. If the mixture is too dry and more pasta water. Remove from heat, serve warm with fresh basil.