- 4 cups yellow or green squash
- 2 tablespoons olive oil
- 4 ounces feta cheese or Noble Springs goat cheese
- 4 cups hot cooked penne pasta
- Fresh basil, roughly torn
- Sauté squash in olive oil over high heat until browned, about 10 minutes. Top with feta cheese. Cover and let stand 5 minutes, until cheese melts.
- Add hot pasta to skillet and toss well, adding pasta cooking water as needed. Top with basil and serve.