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Summertime Pasta




Source of Recipe


Provided by Better Homes and Gardens


List of Ingredients




8 ounces garlic-basil or tomato-basil flavored dried fettuccine
6 ounces baby pattypan squash (yellow or green), halved or quartered
1/2 medium red onion, cut into thin wedges (1/4 cup)
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil
6 ounces small shrimp, peeled
1 cup evaporated skim milk
1/2 teaspoon bottled hot pepper sauce
4 ounces goat cheese, cut up
3 tablespoons snipped fresh basil
2 teaspoons finely shredded lemon peel
1 teaspoon snipped fresh mint
1 small head radicchio, torn, or 1/2 small head curly endive, torn (about 4 ounces)
Basil leaves or cherry tomatoes (optional)


Recipe



1 Cook fettuccine according to package directions. Drain; keep warm.
2 Meanwhile, cook the squash, onion, and garlic in hot oil in a medium skillet for 3 minutes or until onion and squash begin to soften. Add the shrimp and cook 2 to 3 minutes more until shrimp are opaque.
3 Reduce heat and stir in milk and hot pepper sauce. Remove from heat and stir in cooked fettuccine and cheese. Stir until cheese is melted. Stir in snipped basil, lemon peel, mint, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground pepper. Stir in radicchio until just wilted.
4 To serve, garnish with basil leaves or cherry tomatoes, if desired. Makes 4 (about 1-1/3 cup) servings.
5 Cook's Tip: Fresh basil is most aromatic and seductive when it's raw or has the briefest sojourn with heat. So, add it to hot dishes at the end of cooking.