Penne pesto pasta

Penne Pesto Pasta, with salmon and white wine

This penne pasta recipe is so quick, you’ll be in and out of the kitchen fast enough to go out drinking all night.  It’s not what I do all night every night, but, hey, a girl’s gotta have her dreams.

Ingredients:
16 oz. Penne pasta
2 T olive oil
1 large onion, sliced thin
2 zucchinis, chunked
2 yellow squash, chunked
3 T pesto
1 cup Parmesan, shredded
1 package of smoked salmon fillet (optional)
Salt
Pepper

Boil the pasta until it is fully cooked.  Drain and set aside. In a saucepan, heat oil and add in the sliced onions.  Cook, stirring occasionally, until the onions are soft and translucent.  Add the zucchini and yellow squash and cook until soft and the edges start to brown.  Add in the pesto and shredded cheese,  stirring until the cheese is melted.   Remove from heat and stir in the pasta. Season with salt and pepper. To add in the salmon, use a fork to separate the salmon fillet from the skin.  Flake in salmon chunks into the pasta. Served warm or cold. If you can’t get out, have a glass of white wine with dinner to keep the fantasy alive.

Cheers,
Velvet

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