Cherry Tomato & Summer Squash Champagne Cream Sauce Pasta
I can't take full credit for this creation as my husband basically suggested the entire idea. I was stuck trying to come up with a new pasta that wasn't a repeat of pastas I've made many times before. So as we talked about what I could create my husband suggested I use up all the vegetables I picked last week at a pick-your-own farm I visited with my aunt in Columbus NJ. I picked so many cherry tomatoes, mainly because it was the easiest to pick while babywearing, they looked absolutely delicious and I knew I could do so much with them. I also picked three huge beautiful summer squash that baby boy has been enjoying all week as baby food. Funny enough I also picked an onion. My husband encouraged me to create something that would finish off these veggies. We are out of our huge jug of white wine so after a little scavenging around the kitchen this dish was formed.
4 tablespoons butter
2 tablespoons garlic, minced
¼ onion, minced
1 tablespoon parsley, dried
1 tablespoons basil, dried
1 teaspoon fresh ground pepper
2-3 cups cherry tomatoes, whole or halved
2-3 cups spinach, chopped
1 whole summer squash, sliced
½ cup Champagne or Prosecco
14oz can chicken broth
½ cup heavy cream
¼ cups Asiago cheese, grated
Bring a pot of water to a boil and cook the pasta until al dente, per the package instructions. Drain.
Saute butter, garlic, onions, dried parsley and basil. Add champagne, and cherry tomatoes simmer over medium heat and allow to reduce by half.
Throw in spinach and summer squash cover and let simmer medium-low for 2 minutes or just till spinach begins to wilt.
Add chicken broth and heavy cream and simmer 5 minutes.
Add Asiago and stir until melted. Salt & pepper to taste.
Transfer the pasta into the skillet, stir to mix well with the sauce. Serve and enjoy
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