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1
Cook the penne.
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2
Set aside.
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3
Heat oil in pan on medium high heat, saute the squash and garlic.
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4
Add salt and pepper to taste.
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5
Lower your heat to medium (ya, I know, I am saying this wrong... Im french...)
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6
Saute your squash for about 15mins, until they are slightly golden and falling apart.
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7
Smash them once in a while, adding wine to really break them nicely.
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8
You might want to reduce your heat if you see the squash wanting to stick at the bottom of the pan.
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9
In the end, your wine should be gone; no, not from you drinking it.
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10
hehe
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11
Add the vegetable broth, milk (or cream), and about 1/4 cup of Parmesan.
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12
Mix well.
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13
Use a whisk and by now your squash should be just the same texture as any marinara sauce; mostly smooth, but a little bite to it.
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14
Add your penne in the pan, a bit at the time, because depending on how big your squash was, you will need more or less pasta.
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15
If you feel your dish is too thick, add more broth, or cream, and adjust the taste to taste.
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16
Serve in dish with lots of basil and Parmesan cheese on top.
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17
I have served this with cooked shrimps that I sauteed in garlic butter before, added right on top, and it was soooo good!!
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18
Asparagus and zucchini would be really good in that dish also Be creative!
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19
Enjoy with some of that white wine
