Pasta for Fall

Autumn Pasta

As the weather cools and the leaves begin to fall, comfort foods start to cook. By mid to late September, autumn foods will fill the stores (along with Halloween candy). There are numerous ways to enjoy seasonal foods, one being mixed with pasta.

This pasta recipe is extremely simple, features seasonal ingredients from the garden or store, and an easy dressing for added flavor.

Ingredients:

• 1 pound spaghetti
• 2 tablespoons butter
• 1 large or 2 medium zucchini's
• 1 butternut squash
• 1/2 red onion (optional)
• 1 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Sauce:

• 2 tablespoons olive oil
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans

(For an Alfredo sauce, use 1/4-1/2 stick butter instead of olive oil, 1 cup heavy cream, 1/2 cup Parmesan cheese, 1/2-1 cup freshly shredded mozzarella, garlic salt to taste and add the walnuts and pecans and maybe, 1/4-1/2 teaspoon poultry seasoning for a kick of autumn flavor)

Directions:

1. Wash and dry all vegetables thoroughly. While pasta cooks in boiling water to al dente, cut the zucchini and squash into thin slices, then in half. Place in a bowl. Finely chop the onion.
2. Heat 2 tablespoons butter in a large pan over medium heat. Once melted, add the onion, squash and zucchini, along with the spices. Cook until softened (8-10 minutes, covered or uncovered).
3. Drain pasta and vegetables and prepare the sauce in a food processor. Finely chop the walnuts and pecans in a food processor, then add the olive oil and combine all the ingredients together. Toss together and serve.
4. For the Alfredo sauce, finely chop the nuts and set aside. Heat the butter, cream, cheeses, and spices together over medium to medium low heat, stirring constantly, until blended and somewhat thick. Take off the heat, add the nuts and toss with the pasta.

This is a great autumn dish and wonderful way to get kids to eat their veggie. It is also good in a casserole.