Wheelies Pasta & Heirloom Tomato Sauce with Summer Squash & Red Leaf Lettuce-Goat Cheese Salad

Wheelies Pasta & Heirloom Tomato Sauce

with Summer Squash & Red Leaf Lettuce-Goat Cheese Salad

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

This easy, seasonal recipe celebrates the sunshine—by harnessing its bright hues in a homemade tomato sauce. We’re lightly coating fun-shaped, whole-grain pasta in a sauce made with vibrant heirloom tomato and summer squash (and thickened with a little butter and Parmesan). Mild and delicately sweet, it makes delicious use of summer’s best produce. To round out the hearty pasta, we’re making a salad with crisp red leaf lettuce, creamy goat cheese and crunchy almonds.

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fresh
ingredients
Wheelies Pasta & Heirloom Tomato Sauce with Summer Squash & Red Leaf Lettuce-Goat Cheese Salad
Title
  • ¾ lb Wheelies Pasta
  • 3 cloves Garlic
  • 1 head Red Leaf Lettuce
  • 1 lb Summer Squash
  • 1 Heirloom Tomato
  • 1 large bunch Basil
  • 3 Tbsps Butter
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Sliced Almonds
  • ½ cup Crumbled Goat Cheese
  • ½ cup Grated Parmesan Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Trim off and discard the ends of the squash; medium dice the squash. Core and medium dice the tomato. Pick the basil leaves off the stems; discard the stems. Cut off and discard the root end of the lettuce; roughly chop the leaves.

Start the sauce:
2 Start the sauce:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

Add the tomato:
3 Add the tomato:

Add the tomato to the pan of garlic and squash; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until thickened and saucy. Remove from heat.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

Finish the sauce & pasta:
5 Finish the sauce & pasta:

To the pan of sauce, add the cooked pasta, butter, ¾ of the Parmesan cheese, half the basil (tearing just before adding) and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook on medium, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a small bowl, combine the vinegar and remaining Parmesan cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce, goat cheese and almonds; season with salt and pepper. Add as much of the dressing as you’d like (you may have extra). Toss to thoroughly coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Garnish the finished pasta with the remaining basil (tearing just before adding). Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Trim off and discard the ends of the squash; medium dice the squash. Core and medium dice the tomato. Pick the basil leaves off the stems; discard the stems. Cut off and discard the root end of the lettuce; roughly chop the leaves.

2 Start the sauce:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

Start the sauce:
Add the tomato:
3 Add the tomato:

Add the tomato to the pan of garlic and squash; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until thickened and saucy. Remove from heat.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the sauce & pasta:
5 Finish the sauce & pasta:

To the pan of sauce, add the cooked pasta, butter, ¾ of the Parmesan cheese, half the basil (tearing just before adding) and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook on medium, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish.

6 Make the salad & serve your dish:

In a small bowl, combine the vinegar and remaining Parmesan cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce, goat cheese and almonds; season with salt and pepper. Add as much of the dressing as you’d like (you may have extra). Toss to thoroughly coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Garnish the finished pasta with the remaining basil (tearing just before adding). Enjoy!

Make the salad & serve your dish: