Sunday, July 1, 2012

squash fetta-chine

This is a great little summer squash recipe for those who need something to do with all those summer squash you have left out the garden.
4 small yellow squash. cut in half inch wedges with seeds trimmed out
1 small zucchini cut in half in wedges with seeds trimmed out
2 oz pine nuts (optional)
3 garden fresh tomatoes chopped and seeded
2 cloves of garlic minced
1 yellow onion chopped
2 T of parsley chopped
1 T of chopped chives
1 tsp of thyme leaves
1 T crumbled feta cheese
2 T philly cream cheese 
2 T of good Parmesan
salt and pepper
salt water boiled whole wheat pasta
in a saute pan heat a tbs of oil and throw in your onion and garlic. let it begin to soften and then add your squash and zucchini and let them cook down on a med-high heat. Then as they begin to soften you can add your tomatoes and herbs. While that is cooking down you want to have you pasta boiled but don't drain it dry. save just a little of that pasta water because if your pasta is to dry it will help the cream cheese work its way into a sauce better. After the tomatoes and softened up a bit ( 5min or so) your going to stir in your cheeses and then add your noodles and stir it all together. if it looks to dry then you add a tablespoon or so of the pasta water and stir it gently.  it should look sorta creamy and a little damp. Salt and pepper it then toss on top a few pine nut (if you like) and enjoy it hot!!!