Summer Squash Pasta Toss

This is a vegetarian dream. I love this dish more than ordinary spaghetti. You will never miss the meat!

• Ready In: 35 mins
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 6  tablespoons butter
• 1  medium onion, sliced in strips
• 2  tablespoons  minced garlic
• 2  medium  yellow squash (summer squash)
• 2  medium zucchini
• 1  quart whole tomato, drained
• 1  tablespoon sugar
• 1⁄2 cup parmesan cheese
• 12  ounces angel hair pasta, cooked al'den'te
• 1  tablespoon parsley

Directions

1. Saute onion and garlic on med heat in 2 Tbs of butter. Cook until onions are tender.
2. While onions are cooking, slice the squash and zucchini in disks. Add to onions. Add 2 more Tbs butter. Cook until the squash is almost translucent.
3. Add tomatoes. Carefully chop tomatoes without cutting the squash. Stir.
4. Add sugar. Stir. Simmer 15 minutes.
5. Add remaining butter to the pasta and toss. Add parsley and toss again.
6. Stir in the Parmesan to the squash mixture until melted.
7. Top the pasta with squash.
8. Sprinkle with Parmesan if desired.