Ever see a recipe, mean to make it, and it just keeps getting postphoned? That's what happened with this dinner for the past year! My buddy Liv, who used to have an awesome blog (but since has gotten a house and is pregnant, good reasons to take a blogging break!) made this dinner last spring. I am so glad I remembered it because it was delicious. I made a few changes, additions, etc, but the concept of meal is the same. I made my own pasta, I ran the dough through the pasta roller but then cut it freehand to get wider ribbons. I also added a pinch of minced rosemary to the dough.
White Wine Summer Pasta
1 c. organic unbleached flour
1/4-1/2 c. water
pinch of salt
1 red onion, sliced
1 carrot peeled thinly with a vegetable peeler
1 zucchini peeled thinly with a vegetable peeler
1 yellow squash peeled thinly with a vegetable peeler
10 sun dried tomatoes, sliced
1/2 c. white wine
1/2 c. vegetable stock
1/2 tsp. dried Italian seasoning
salt and pepper
1 ball of fresh mozzarella, cubed
Bring a large pot of water to a boil, salt and drop in pasta.
Cook for 5 minutes, or as packaged directs.
Heat a large nonstick pan over medium, add 1 tbsp. EVOOl.
Add onions, carrots, zucchini and squash.
Season with salt and pepper, saute' for 5 minutes.
Turn heat to high, add wine, stock and tomatoes.
Reduce liquids by half, add Italian seasoning and pasta.