This dish combines squash with salty feta cheese and penne pasta for super quick and easy summer dinner. The squash caramelizes as it sautés, deepening the flavor of this abundant summer vegetable. Goat cheese easily stands in for the feta.
Ingredients
- 4 cups sliced summer squash (yellow or zucchini)
- 2 tablespoons olive oil
- 4 ounces feta cheese or Noble Springs goat cheese
- 6 cups hot cooked penne pasta, with 1/2 cup cooking water reserved
- Fresh basil, roughly torn
Preparation
1. 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 reserved pasta cooking water as needed. Top with basil, salt and pepper and serve. Serves 3-4.
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