Sauteed Crookneck Squash And Egg Noodles

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.