Drunken Pasta
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Ingredients
- 1-2 bottles of your favorite Red Table Wine
- Your favorite Pasta purchase here
- Raw Pine Nuts
- Baby Squash
- 1 Pkg. Crumbled Feta Cheese
- 1/2 T finely ground Sea Salt
- 2-3 T Olive Oil Marketplace White Aged Balsamic - Purchase Here
- Olive Oil Marketplace Picual EVOO - Purchase Here
- Olive Oil Marketplace Meyer Lemon EVOO - Purchase Here
- Rosemary and Parsley garnish
Instructions
- The morning before dinner cut the baby squash into bite sized pieces and toss with the Sea Salt and Balsamic Vinegar in a zip lock bag and place in the fridge to marinate.
- Pour the red wine into your favorite pasta pot and boil. Add pasta to the red wine and cook normally.
- While the pasta is cooking, saute the marinated veggies in the Meyer Lemon Olive Oil, and set aside, keeping warm.
- Next in a dry skillet over medium to low heat toast the pine nuts.
- When the pasta is al dente drain and toss all ingredients with the Picual EVOO.
- Garnish with Rosemary and Parsley
- Serve and Enjoy!
Notes
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