Veggies in White Wine Sauce over Pasta

3 tablespoon olive oil
3 tablespoons butter
1 green squash cubed
1 yellow squash cubed
1 small eggplant cubed
1 can of petite diced tomatoes in garlic and olive oil
1 quart of chicken broth (i make from better than bullion) - heavier on the mixture.
4-5 cloves of garlic
1 bottle of Yellow Tail Pinot Grigiot
1 package of Vermicelli

In a frying pan, sauté garlic, squash and eggplant in olive oil.  Once soft - move to bowl.  Melt 3 tablespoons of butter, add 1-1/2 cups to 2 cups of white wine and reduce.  Mix in chicken broth, add vegetable mixture and let simmer for about 20 minutes.

Cook pasta according to directions.  Serve with fresh parmesan cheese.  Recommend garlic bread as an addition to soak up the broth.  :)

ONE POT ANDOUILLE SAUSAGE SKILLET PASTA

(via damndelicious.net)

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Yield4 servings

This incredibly cheesy pasta dish easily comes together in less than 30 minutes in one skillet - even the pasta gets cooked right in the pan!

INGREDIENTS

• 2 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 can Rotel tomatoes
• 1 cup milk
• 16 ounces elbows pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded pepper jack cheese

Try Hearty Sausage Mini Quiche For Brunch

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately.