Sauteed Crookneck Squash and Egg Noodles

A combination Crookneck Squash, Sweet Onions, Serrano Peppers, Garlic and Fresh Baby Spinach served over Egg noodles.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons extra virgin olive oil
• 1  cup  maui onion (Sliced Thin)
• 2  serrano peppers (Small Diced)
• 1  lb  crookneck yellow squash (Sliced-Half Moon)
• 1⁄4 cup  Chardonnay wine (Barefoot Celllars)
• 2  tablespoons minced garlic cloves (Split)
• 16  ounces  Baby Spinach
• 1  lemon (4-Wedges)
• 1⁄2 teaspoon fine sea salt
• 1⁄2 teaspoon black pepper (Fine)
• 16  ounces  egg noodles (Blanched)
• 1⁄2 cup Italian parsley (Chopped)
• 1⁄2 cup small caper (Drained)

Directions

1. Place 1-tablespoon olive oil in a hot saute pan. Add 1-tablespoon garlic and saute for a minute. Add baby spinach, sea salt, black pepper, 3-lemon wedges juiced and saute until spinach wilts.
2. Heat a large saute pan with olive oil. Add onions, serrano pepper, crookneck squash and garlic. Season with salt and pepper. Saute for 2-3 minutes. Add Chardonnay wine and reduce by half.
3. Place egg noodles is salted water and finish cooking.
4. Drain noodles and place in a large bowl. Add spinach, parsley and capers. lemon juice and toss. Season with salt and pepper to taste. Place in warm bowls and serve.
5. Garnish with fresh Italian Parsley.