I'm not joking. I could eat this pasta, specifically the sauce, every day. And it's healthy! This recipe is from the July 2012 Southern Living magazine. My parents made it for us when we were there not long ago and honestly, if I looked at the recipe, I wouldn't have probably tried it. When you read the original recipe, it looks a little complicated and when it's veggie based, I tend to shy away. I know, shame on me. But this is DELISH and not that hard to make. The sauce is similar to a creamy white sauce (think fettuccine) but without all the cream, oils and fat. I've made a few modifications from the original recipe for taste and simplicity (and mine wasn't this pretty in the bowl). Give yourself an hour to make it the first time but it really doesn't take that much time. Once you make it you will be able to do a few parts simultaneously which will make it go faster. If you read through my recipe, you'll see where I've tried to show you when to do things at the same time. And how great is it to get these veggies in your kids without them knowing the sauce is veggie based!?
Makes 4-6 servings
2 medium yellow squash
2 medium zucchini
2 medium carrots (or 5-6 baby carrots)
1 small onion, chopped
3 cloves garlic, minced
3/4 cup vegetable broth
4 Tbs olive oil
1 tsp salt
1/4 cup chopped fresh basil
4 oz prosciutto, torn in to strips
1 to 1 1/2 packages of spaghetti, pappardelle, angel hair or fettuccine noodles (whole wheat is best)
1 Tbsp butter
3 green onions, chopped
4 oz mascarpone cheese (easily found in most grocers speciality cheese section)
3/4 cup Parmesan cheese
- Cut 1 squash, 1 zucchini and 1 carrot into 1/4 inch thick slices (do not need to peel). Place in dutch oven or large skillet (with lid). Add the small chopped onion, minced garlic, 1/2 cup vegetable broth, 3 Tbs olive oil and 1/2 tsp salt.
- Cover and cook over medium-low heat, stirring occasionally, 20-30 minutes or until the veggies are very tender.
- Stir in 1/4 cup basil and 1/4 cup of remaining broth. Transfer to a food processor or blender and process until smooth.
- While the mixture is cooling, saute the prosciutto in a lightly greased pan over medium heat until browned and crispy.
- Cook the pasta as directed on the box (boiling water, salt, yada, yada, yada)
- While pasta is cooking, place the veggie mixture in a sauce pan and add the 4 oz of mascarpone cheese and 1/4 cup of Parmesan cheese. Cook on low-medium heat until cheeses are melted and well blended. You can use some of the pasta water to thin the sauce if desired.
- Also while pasta is cooking, cut remaining squash, zucchini and carrots into very thin ribbon like strips (you can use a mandolin or Y-shaped vegetable peeler or if you don't have one, like me, just use your knife). Melt butter with 1 Tbsp olive oil in skillet over medium heat. Add vegetable ribbons, green onions and 1/2 tsp salt. Saute 5 min or just until tender.
- Drain pasta and pour the sauce over top. Toss until well coated.
- When plating, top pasta with vegetable ribbons, prosciutto and a little Parmesan cheese. Can also add a little extra basil for color.
So good! Let me know what you think once you make it. You could also put other steamed veggies over the pasta instead of the squash, zucchini and carrots.