Sauteed Crookneck Squash And Egg Noodles

• 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)

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.

extra virgin olive oil, maui onion, serrano peppers, crookneck yellow, chardonnay wine, garlic, spinach, lemon, salt, black pepper, egg noodles, italian parsley, caper

Taken from www.food.com/recipe/sauteed-crookneck-squash-and-egg-noodles-481651 (may not work)