Ingredients
Summer pasta saute
2 med. zucchini
2 med. yellow crookneck squash
4 Roma tomatoes
1 C chopped onion
1 clove garlic minced
4 med. sliced portobellos
1 tbsp extra virgin olive oil
1 tsp Italian season
1 tsp salt
1/2 C grated 3 cheese mixture
parmesan, romano, asiago
1 pkg.linguini
Preparation
Clean and prepare vegetables. Saute onion, garlic, in oil until transparent, add squash, simmer covered for 5 min. until squash is tender, but still firm. There is enough liquid in the squash to cook to the necessary tenderness, however, if you feel more liquid is needed, a little water, white wine, or vegetable stock may be added. Add seasoning, and tomatoes, simmer for 3 minutes, add portobellos and cheese mixture. Remove from heat and let sit until cheese is melted. While cooking vegetables, cook pasta according to package directions. Approx. 8 minutes. Drain pasta, and put in a lovely, large bowl or platter, carfully spoon vegetables over pasta, and add a little extra grated cheese.
