Here's this week's recipe:
Fettuccine w/Yellow Squash
Ingredients: 1-12 oz. package fettuccine
2 tablespoons extra-virgin olive oil
2 medium yellow squashes, halved lengthwise and sliced
1 pint cherry tomatoes, halved
1/2 cup grated fresh Parmesan cheese or Parmesan-style soy cheese
Directions:
1. Cook the pasta according to package directions and drain.
2. Meanwhile, heat the oil in a skillet. Add the squash and saute over medium heat, stirring often, until tender-crisp. Add the tomatoes and continue to cook until they are just heated through.
3. Combine the pasta with the squash mixture in a serving contianer. Add the Parmesan cheese and toss together. If a little more moisture is needed, add a small amount of water and toss again. Season with salt and pepper, and serve.
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