Thank you Wilson Creek Winery for sponsoring this post. Wilson Creek Winery encourages you to celebrate the little things in life with their line of sparkling wines.
If you’re like me, you have a long – and growing – “Things to Cook” list. I’m constantly browsing for recipes online and reading cookbooks and magazines. So you can imagine how many dishes I discover and want to recreate. But, to be honest, I only get around to tackling a small fraction of the items on the docket.
Sometimes, however, I run across a recipe that’s right up my alley. And when that happens, I’m excited and compelled to make it ASAP.
Case in point: While perusing a collection of vegetarian pastas on Bon Appétit’s website, I was immediately drawn to a photo of paccheri tossed with summer squash and basil leaves. Without hesitation, I decided to procure all the necessary ingredients for the entrée.
You ran across a recipe that’s right up your alley. Go on, celebrate with Wilson Creek Sparkling wine.
Lately, I’ve been spending more time – and money – at farmers’ markets. In fact, my current Saturday morning routine involves:
- Taking a 30-minute walk and then showering
- Downing two cups of coffee and a bowl of old-fashioned oats with sweet add-ins
- Strolling through the College of San Mateo Farmers’ Market
While grocery shopping, I’m like a kid in a candy store, tempted by so many choices. Some of my go-to vendors at the aforementioned market include:
- Backhaus – I could easily subsist on Anne’s pretzel bread and homemade salad. And don’t get me started on the sweet and savory pastries.
- Fifth Crow Farm – Stop by their stall for organic produce and beautiful flower bouquets.
- Tomatero Farm – Another standout supplier of organic veggies, this is where I scored an assortment of green and yellow squash needed for my pasta recipe.
Your trip to the farmers’ market was a success. Go on, celebrate with Wilson Creek Sparkling wine.
Summer is, hands down, my favorite season. The days are longer, the weather is warmer and meal prep is a breeze, especially when your fridge is filled with ready-to-eat fruit and veggies.
When you don’t want to slave over a hot stove and need to put food on the table, prepare summer squash and basil pasta. The recipe calls for a short list of ingredients and comes together quickly. That means you can spend less time scurrying around the kitchen and more time enjoying the outdoors.
It’s a warm summer day and you have all the makings of a fast and flavorful meal. Go on, celebrate with Wilson Creek Sparkling wine.
Assembling the meatless main is as easy as frying two pounds of pattypans and zucchini in olive oil until they break down and transform into a thick, chunky sauce. Then toss in some paccheri, Parmigiano-Reggiano cheese and basil leaves. That’s it!
For maximum enjoyment, pair summer squash and basil pasta with Wilson Creek Sparkling wine. It’s an ideal beverage option for everyday celebrations – not just special occasions. There are eight unique flavors to choose from, so one is sure to strike your fancy. (I’m partial to the Brut.)
Find Wilson Creek Sparkling wine at your local grocery store or online. Better yet, take a trip to the heart of Temecula Valley Wine Country to visit Wilson Creek Winery and pick up a bottle in person. The family-owned establishment features a welcoming tasting room, full-service restaurant (with a patio!) and spacious picnic area. Planning a corporate retreat, wedding or family reunion? Wilson Creek Winery also offers indoor and outdoor spaces to accommodate big parties.
You checked off an item on your to-do list. Go on, celebrate with Wilson Creek Sparkling wine.
Keep dessert simple, if you serve it at all. Seasonal fruit and Wilson Creek’s Almond Sparkling wine is a perfect ending to the meal. The Almond Sparkling wine is fitting to drink any time, even when you’re stuffed with summer squash and basil pasta.
Recipe adapted from Bon Appétit.
- ¼ cup olive oil
- 8 garlic cloves, thinly sliced
- 2 pounds summer squash, halved lengthwise and then cut crosswise into ¼"-thick pieces
- sea salt, to taste
- ¾ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 12 ounces paccheri or other tube-shaped pasta
- ½ cup grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 tablespoon freshly squeezed lemon juice
- ½ cup fresh basil leaves, divided
- Heat olive oil in a large fry pan over medium heat. Add garlic and cook, stirring occasionally, until lightly browned, about 2 minutes.
- Increase heat to medium-high. Add squash, season with salt and cook, stirring occasionally, until vegetables start to soften and brown, about 12 minutes.
- Reduce heat to low and cook, stirring occasionally, until vegetables are completely softened, about 12 minutes. Remove from heat and stir in smoked paprika and cayenne pepper.
- Bring a large pot of water to a boil. Cook paccheri until al dente according to package directions. Drain, reserving 2 cups cooking liquid.
- Add cooked pasta and ½ cup reserved cooking liquid to pan with squash and stir to combine.
- Add Parmigiano-Reggiano cheese and additional cooking liquid to loosen the sauce.
- Add lemon juice and half of the basil and stir to combine. Season with salt to taste. Garnish with additional Parmigiano-Reggiano cheese and remaining basil and serve immediately.
