Rose Pasta with Cherry Tomatoes, Squash and Zucchini

The Chew
Servings: 4 - 6
15 to 30 min

Rosé party!

  • Ingredients
  • step-by-step directions
Rosé Pasta with Cherry Tomatoes, Squash and Zucchini
  • 4 liters Rosé wine
  • 4 cups water
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 3 cloves garlic (peeled, thinly sliced)
  • 1 yellow squash (stemmed, halved, cut into 1/4-inch slices)
  • 1 zucchini (stemmed, halved, cut into 1/4-inch slices)
  • 1 pint cherry tomatoes
  • 1/2 cup Parmigiano-Reggiano (freshly grated, to garnish, plus rind)
  • 1 cup fresh basil (leaves only, thinly sliced)
  • Kosher salt and freshly ground black pepper (to taste)
  • In a large pot over medium-high heat, add rose wine and water. Generously salt the wine mixture, as you would a pot of pasta water, and bring to a boil.
  • In a large saute pan over medium-high heat, warm olive oil. Add the garlic cloves and cook for 1 minute. Add the yellow squash, and zucchini. Season with salt and pepper and toss to coat. Cook, stirring occasionally, until squash and zucchini soften and about 4-5 minutes. Add the tomatoes and season with salt and pepper.
  • Add the spaghetti to the rose and cook 2 minutes less than package instructions direct. Strain and add the pasta to the sauce, along with 1/4 cup of pasta wine. Add basil and Parmigiano-Reggiano, tossing to combine, and serve!
  • Tip: For a cheesy pasta bake, just stir in some mozzarella cheese, substitute penne pasta and bake in a casserole dish.
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