Spinach Fettuccine with Summer Squash

1. 1

   Cook the pasta according to package directions and drain.

2. 2

   Meanwhile, heat the oil in a skillet.

3. 3

   Add the squash and saute over medium heat, stirring often, until tender-crisp to your liking.

4. 4

   Add the tomatoes and continue to cook until they are just heated through.

5. 5

   Combine the pasta with the squash mixture in a serving container.

6. 6

   Add the Parmesan cheese and toss together.

7. 7

   If a little more moisture is needed, add a small amount of water and toss again.

8. 8

   Season with salt and pepper, and serve.

9. 9

   Spinach Fettuccine with Summer Squash (this page)

10. 10

    Corn Frittata Parmesan (page 224)

11. 11

    or

12. 12

    Contemporary Creamed Spinach (page 212)

13. 13

    Simple tossed salad

14. 14

    Calories: 248

15. 15

    Total Fat: 10g

16. 16

    Protein: 10g

17. 17

    Carbohydrate: 29g

18. 18

    Cholesterol: 8mg

19. 19

    Sodium: 203mg

* Per serving · 4 servings · Values may vary.

No additional tips available.