Sauteed Crookneck Squash and Egg Noodles
A combination Crookneck Squash, Sweet Onions, Serrano Peppers, Garlic and Fresh Baby Spinach served over Egg noodles.
INGREDIENTS
Nutrition- 3tablespoons extra virgin olive oil
- 1cup maui onion (Sliced Thin)
- 2serrano peppers (Small Diced)
- 1lb crookneck yellow squash (Sliced-Half Moon)
- 1⁄4cup Chardonnay wine (Barefoot Celllars)
- 2
- 16ounces Baby Spinach
- 1
- 1⁄2teaspoon fine sea salt
- 1⁄2
- 16ounces egg noodles (Blanched)
- 1⁄2
- 1⁄2
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DIRECTIONS
- 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.
- 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.
- Place egg noodles is salted water and finish cooking.
- 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.
- Garnish with fresh Italian Parsley.
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