Creamy Penne With Squash
- 16 ounces penne pasta
- 1 medium zucchini
- 1 medium summer squash
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 3/4 cup heavy cream
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 ounces crumbled goat cheese
- Heat a large pot of slightly salted water to boiling. Cook pasta as package directs; drain. Meanwhile, grate zucchini and summer squash. Heat olive oil in a large skillet over medium-high heat. Saute squash for 5-7 minutes until softened and pan contains some liquid. Stir in cherry tomatoes, heavy cream, dried dill, salt and black pepper. Continue to cook for 3 minutes. Remove from heat, and toss with cooked penne and crumbled goat cheese. Serve warm.
penne pasta, zucchini, summer, olive oil, cherry tomatoes, heavy cream, dill, salt, black pepper, goat cheese
Taken from www.epicurious.com/recipes/member/views/creamy-penne-with-squash-1269531 (may not work)