I used to fix this dish many, many years ago. The original recipe called for a lot of molasses and I wondered if I could tweak it a little to make it a meal with a lot less carbs but keep all that delicious taste. This dish is a great way to make use of the bounty you are gathering from your garden during these summer months. I used what I could pick but I have used carrots, cauliflower, broccoli and bell peppers in the past. If you use carrots, but sure to cut them into smaller pieces so the rest of your veggies don't turn into mush before they get done.
1 cup Red Wine or Balsamic Vinegar
1/4 cup olive oil
1-2 tbsp. dried Italian Seasoning*
1/2 tsp. salt
1/4 tsp. pepper
3-4 small yellow squash
1 large red onion
Shredded Parmesan Cheese
Dreamfields Angel Hair Pasta (Cooked per directions on the box, drained)
*We like a lot of flavor. The spices I use from The Spice House are a little stronger than what you buy at a grocery store; so use your own judgement.
Reserve the marinate and save to dress the cooked veggies and pasta.
While the veggies cook, fix your pasta.
Place a portion of pasta in the middle of a bowl and spoon a little additional marinade. Gently coat pasta and then top with veggies and additional Parmesan cheese (optional).