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Confetti Vegetable Sauce with Zucchini, Squash & Red Pepper

Confetti Vegetable Sauce with Zucchini, Squash & Red Pepper

I’ve been keeping something from you.

More than a year ago, I was hanging out in Italy. Mostly just eating, but sometimes cooking. Obviously, my life tends to revolve around food as it is, but my fixation was only exacerbated by being in a place where food serves as a language of its own.

The point is, I learned how to make this really amazing, really simple sauce, and then I proceeded to not share the recipe with anyone for more than a year. My host in Pisa taught me how to make this sauce. That’s right; you’re looking at a real Italian recipe from a real Italian person.

Once you make it, I imagine you’ll forgive me. Basically everything in here is easily substituted, too. Try it with eggplant. Try it with sour cream. Try it without any dairy at all. Then, let me know how it turned out!

Confetti Vegetable Sauce:
Serves 4
2 tablespoons olive oil, divided
1 zucchini, grated
1 squash, grated
1 red pepper, grated
1 tablespoon butter
2 garlic cloves, peeled and minced
1/2 cup mascarpone cheese
salt & pepper, to taste
your favorite pasta, cooked and drained

1. Heat 1 tablespoon of olive oil in a pan over medium heat. Add zucchini, squash and red pepper. Cook for about 20 minutes, or until most of the water has been cooked off. Drain the vegetables.
2. Place the pan back on the stove and lower the heat to medium-low. Add the remaining tablespoon of olive oil and the tablespoon of butter. Stir in the garlic. Cook until light brown.
3. Stir in the well-drained vegetables until the mixture is very warm. Turn the heat to low and combine the mascarpone cheese. Remove from heat. Add salt and pepper.
4. Spoon sauce onto your favorite pasta and top with fresh basil.

Related:
Green Lentil Burgers
Grilled Eggplant Stacks With Tomato, Feta & Basil
Creative Ways to Use Zucchini

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Meghan Prichard

Meghan is the founder and blogger at nestMeg, a blog devoted to eating locally and (usually) healthfully on a recent grad's budget. When she's not cooking for herself, she's eating her way through the Big Apple and trying not to pick a favorite borough (but it's Brooklyn, if you must know).

also by Meghan Prichard

52 comments

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9:19AM PDT on Sep 2, 2013

I'll try it

9:13AM PDT on Sep 2, 2013

confetti vegetable sauce: what do you mean by "squash"? yellow summer squash, or any winter squash?

9:55PM PDT on Aug 23, 2013

Sounds good. Thanks.

8:53PM PDT on Aug 18, 2013

confetti vegetable sauce...YUM! Thanks!

3:46AM PDT on Aug 3, 2013

Megan H, Food . com suggests 16oz cream cheese ,1/3 cup sour cream and 1/4 cup heavy whipping cream mixed as a substitute for mascarpone. I do wish they'd give all the quantities in ounces. (I'm, going to use creme fraiche.)

11:07AM PDT on Jul 4, 2013

Sounds good,thanks for sharing

3:08AM PDT on Jul 4, 2013

Thank you :)

3:41AM PDT on May 13, 2013

Thank you :)

12:38AM PDT on May 13, 2013

thanks for sharing

4:26PM PDT on May 3, 2013

Thank you for the great recipe; I saved for later, and can't wait to try it.

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